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Stuffed Eggs (Deviled Eggs)

Name: Stuffed Eggs (Deviled Eggs)
Yield: 6 servings
Ingredients: 6 eggs; 1 tsp. of mustard; 1 tbsp. of butter; 1 pinch of pepper; % tsp. finely cliopped parsley; 1 tsp. chopped capers; 1 tsp. of lemon juice; ^ tsp. of salt; 1 pinch of sugar

From The art of German cooking and baking, 1922

Serves 6

Quantity for 6 persons.

Presented as published in 1922. 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

72Calories

6 gProtein

0 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories72 kcal

Protein6.4 g

Carbohydrates0.5 g

Fiber0.1 g

Sugars0.2 g

Total Fat6.6 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol191 mg

Sodium287 mg

Potassium72 mg

Calcium29 mg

Iron0.9 mg

Magnesium6.7 mg

Phosphorus101 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0.4 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.3 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water40 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 105. The excerpt below is the record exactly as published.

STUFFED EGGS, (DEVILED EGGS). Quantity for 6 Persons. 6 eggs 1 tsp. of mustard 1 tbsp. of butter 1 pinch of pepper % tsp. finely cliopped parsley 1 pinch of sugar 1 tsp. chopped capers 1 tsp. of lemon juice ^ tsp. of salt

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