vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Stuffed Eggs
From Scientific cooking with scientific methods, 1911
Serves 1
Can be wrapped in paraffin paper for lunch or picnics.
Presented as published in 1911. 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
596Calories
47 gProtein
8 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein47 g
Carbohydrates7.6 g
Fiber0.1 g
Sugars3.6 g
Total Fat40 g
Saturated Fat15 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol1145 mg
Sodium934 mg
Potassium443 mg
Calcium421 mg
Iron3.8 mg
Magnesium42 mg
Phosphorus712 mg
Zinc4.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.6 mcg
Vitamin C2 mg
Vitamin A516 mcg
Vitamin E3.3 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.2 mg
Folate135 mcg
Choline887 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 94. The excerpt below is the record exactly as published.
Stuffed Eggs. Use six hard-boiled eggs cut in halves crossways. Remove yolks and mash to a paste. (This can be best and quickest done by putting them through a potato- ricer.) Season with one-fourth cup grated cheese, one teaspoon lemon juice, one-half teaspoon mustard, salt and cayenne. Add enough oil or melted butter
Cook this with the app: pantry check, scaling, and the assistant.