Stuffed Eggs

Name: Stuffed Eggs
Ingredients: four ounces of boiled or potted ham; a pinch of cayenne; a teaspoonful of anchovy paste; six eggs; a third of their bulk of table butter; a little salt; nutmeg; very little hot soup or water

From Luncheon, 1888

Arrange neatly on a dish.

Presented as published in 1888. 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

439Calories

39 gProtein

2 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories439 kcal

Protein39 g

Carbohydrates2.2 g

Fiber0 g

Sugars1.1 g

Total Fat29 g

Saturated Fat9.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol1120 mg

Sodium607 mg

Potassium441 mg

Calcium179 mg

Iron5.5 mg

Magnesium39 mg

Phosphorus606 mg

Zinc4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6.1 mcg

Vitamin C0 mg

Vitamin A481 mcg

Vitamin E3.3 mg

Vitamin K1.5 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.2 mg

Folate142 mcg

Choline886 mg

Caffeine0 mg

Water231 g

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 15. The excerpt below is the record exactly as published.

Stuffed Eggs. — Work four ounces of boiled or potted ham to a smooth paste ; add a pinch of cayenne, and a teaspoonful of anchovy paste. Hard boil six eggs ; when cold remove the shells, cut a thin slice off the large end of each ; take out the yolks, and put them in a mortar with a third of their bulk of table butter, a little salt, and nutmeg ; add the ham and very little hot soup or water

Cook this with the app: pantry check, scaling, and the assistant.