nut-freesoy-freefish-free

Stuffed Eggs

Name: Stuffed Eggs
Yield: 3 servings
Ingredients: 1 dozen eggs; 1 cupfnl fine-minced roasted lamb; 1 grated onion; 2 fine-rolled soda crackers; the yolks of 2 raw eggs; 2 tablespoonfuls milk or cream; 1 oance melted butter

From European and American cuisine, 1914

Serves 3

Can substitute lamb with chicken, turkey, ham, or tongue.

Presented as published in 1914. 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

570Calories

46 gProtein

8 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories570 kcal

Protein46 g

Carbohydrates8.2 g

Fiber0.9 g

Sugars3 g

Total Fat38 g

Saturated Fat16 g

Monounsaturated Fat13 g

Polyunsaturated Fat5.2 g

Omega-30.1 g

Cholesterol950 mg

Sodium392 mg

Potassium642 mg

Calcium161 mg

Iron5.7 mg

Magnesium55 mg

Phosphorus636 mg

Zinc6.3 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D4.7 mcg

Vitamin C3.7 mg

Vitamin A438 mcg

Vitamin E2.9 mg

Vitamin K2.1 mcg

Vitamin B60.6 mg

Vitamin B124.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)5.1 mg

Folate140 mcg

Choline691 mg

Caffeine0 mg

Water288 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 359. The excerpt below is the record exactly as published.

Stuffed Eggs. — Boil 1 dozen eggs 10 minutes, lay them in cold water. When cold remove the shell, cut the eggs in halves length- 540 EGO DISHES. wise, take out and mash the yolks fine. Mix with 1 cnpfnl fine- minced roasted lamb, 1 grated onion, 2 fine-rolled soda crackers, the yolks of 2 raw eggs, 2 tablespoonfuls milk or cream, 1 oance melted butter

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