Stuffed Eggs
From Cooks in clover, 1889
A little chopped ham may be added.
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
465Calories
38 gProtein
3 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories465 kcal
Protein38 g
Carbohydrates3.4 g
Fiber0 g
Sugars3.4 g
Total Fat32 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.2 g
Cholesterol1119 mg
Sodium372 mg
Potassium378 mg
Calcium150 mg
Iron3.6 mg
Magnesium30 mg
Phosphorus516 mg
Zinc3.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A447 mcg
Vitamin E3.1 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.2 mg
Folate132 mcg
Choline882 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from Cooks in clover (1889), page 25. The excerpt below is the record exactly as published.
Stuffed Eggs. — Boil the eggs very hard ; when cold, remove the shells and cut in half, taking out the yelks and putting them in a bowl ; stir with a spoon, adding olive oil or butter, a little mustard, salt, pepper and vinegar to taste, and a little sugar if you like. Mix together and place back in the white half. A little chopped ham may be added. Mrs. J. Hcmion. Crumbed Eggs. — Cut six hard boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.