gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Stuffed Eggs
From The new practical housekeeping, 1890
Serves 2
Wrap in tissue for picnics.
Presented as published in 1890. 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
857Calories
61 gProtein
20 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories857 kcal
Protein61 g
Carbohydrates20 g
Fiber3.2 g
Sugars7.7 g
Total Fat59 g
Saturated Fat18 g
Monounsaturated Fat26 g
Polyunsaturated Fat9.5 g
Omega-30.2 g
Cholesterol1199 mg
Sodium3230 mg
Potassium1097 mg
Calcium549 mg
Iron15 mg
Magnesium151 mg
Phosphorus905 mg
Zinc7.6 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D6.8 mcg
Vitamin C3.5 mg
Vitamin A481 mcg
Vitamin E3.7 mg
Vitamin K3 mcg
Vitamin B61 mg
Vitamin B123.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)5.8 mg
Folate145 mcg
Choline969 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 173. The excerpt below is the record exactly as published.
Stuffed Eggs. — Boil one dozen fresn eggs untu well done, poar ofl" hot water and cover with cold ; then peel and cut the eggs in halves, either lengthwise or crosswise, take out the yolks and mash them with a piece of butter size of an egg, one cup finely minced boiled ham, and a dressing of one teaspoon each black pepper and salt, a dessert-spoon each mustard and celery seed, tablespoon sugar, and three tablespoons vinegar
Cook this with the app: pantry check, scaling, and the assistant.