Stuffed Eggs

Name: Stuffed Eggs
Ingredients: Cut a hard-cooked egg in halves; | tsp. vinegar; A pinch of salt; 1 ssp. mustard; about a fourth of a teaspoon; A few grains of paprika; Cheese or minced ham may be added to the yolk

From Food study, 1917

This recipe allows for variations with different fillings.

Presented as published in 1917. 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

4Calories

0 gProtein

0 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories4.2 kcal

Protein0.2 g

Carbohydrates0.3 g

Fiber0.2 g

Sugars0.1 g

Total Fat1.1 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol2.6 mg

Sodium60 mg

Potassium8.4 mg

Calcium3.9 mg

Iron0.1 mg

Magnesium2.7 mg

Phosphorus6.3 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.4 mcg

Choline0 mg

Caffeine0 mg

Water9.5 g

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 24. The excerpt below is the record exactly as published.

STUFFED EGGS. Cut a hard-cooked egg in halves ; carefully remove the yolk. Season the yolk by mashing and mixing with it | tsp. vinegar A pinch of salt 1 ssp. mustard A few grains of paprika Add melted butter, about a fourth of a teaspoon, so that the yolk can be molded, shape into balls, and refill the whites. Cheese or minced ham may be added to the yolk

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