gluten-freedairy-freenut-freesoy-freeshellfish-free
Stuffed Eggs
From Around-the-world cook book, 1913
Serves 2
Presented as published in 1913. 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
591Calories
40 gProtein
5 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein40 g
Carbohydrates5.2 g
Fiber0 g
Sugars2.4 g
Total Fat44 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat13 g
Omega-30.9 g
Cholesterol1142 mg
Sodium923 mg
Potassium551 mg
Calcium205 mg
Iron6 mg
Magnesium40 mg
Phosphorus649 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C1 mg
Vitamin A483 mcg
Vitamin E3.7 mg
Vitamin K24 mcg
Vitamin B60.6 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1 mg
Folate144 mcg
Choline900 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 48. The excerpt below is the record exactly as published.
STUFFED EGGS Eggs, 12, Mayonnaise, 2 tablespoons. Chopped ham, or Bologna, 3 tablespoons, Worcestershire, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.