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Stuffed Eggs

Name: Stuffed Eggs
Yield: 1 servings
Ingredients: 6 eggs hard-cooked; 1 cup white sauce; 1/2 cup finely minced chicken or other meat; 1 tablespoon chopped red pepper; salt; pepper; Worcestershire sauce

From Lowney's cook book, 1907

Serves 1

Alternatively, cover with a small square of paraffin paper daintily twisted at the ends for a picnic dish.

Presented as published in 1907. 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

721Calories

32 gProtein

29 gCarbs

52 gFat

Full nutrition (33 nutrients)

Calories721 kcal

Protein32 g

Carbohydrates29 g

Fiber0.8 g

Sugars10 g

Total Fat52 g

Saturated Fat14 g

Monounsaturated Fat22 g

Polyunsaturated Fat14 g

Cholesterol104 mg

Sodium1015 mg

Potassium607 mg

Calcium291 mg

Iron2.3 mg

Magnesium59 mg

Phosphorus415 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D3.2 mcg

Vitamin C11 mg

Vitamin A374 mcg

Vitamin E1.3 mg

Vitamin K4.8 mcg

Vitamin B60.5 mg

Vitamin B121 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)9.6 mg

Folate37 mcg

Choline106 mg

Caffeine0 mg

Water256 g

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 46. The excerpt below is the record exactly as published.

Stuffed Eggs 6 eggs hard-cooked ^ cup finely minced chicken or I cup white sauce other meat 1 tablespoon chopped red salt, pepper, Worcestershire sauce

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