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Stuffed Eggs

Name: Stuffed Eggs
Yield: 1 servings
Ingredients: Cut six hard-boiled eggs in two; two teaspoonfuls of butter; one of cream; two or three drops of onion juice; salt and pepper to taste

From Miss Parloa's new cook book and marketing guide, 1880

Serves 1

Presented as published in 1880. 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

494Calories

38 gProtein

6 gCarbs

41 gFat

Full nutrition (33 nutrients)

Calories494 kcal

Protein38 g

Carbohydrates6.3 g

Fiber0.5 g

Sugars4.6 g

Total Fat41 g

Saturated Fat11 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.2 g

Cholesterol1145 mg

Sodium375 mg

Potassium428 mg

Calcium161 mg

Iron3.6 mg

Magnesium33 mg

Phosphorus529 mg

Zinc3.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.6 mcg

Vitamin C2.2 mg

Vitamin A447 mcg

Vitamin E3.1 mg

Vitamin K1.1 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.2 mg

Folate138 mcg

Choline884 mg

Caffeine0 mg

Water255 g

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 186. The excerpt below is the record exactly as published.

Stuffed Eggs. Cut six hard-boiled eggs in two. Take out the yolks and mash them fine. Add two teaspoonfuls of butter, one of cream, two or three drops of onion juice, and salt and pepper to taste

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