STUFFED EGGS (Huevos Hellenos)

Name: STUFFED EGGS (Huevos Hellenos)
Ingredients: 6 hard-boiled eggs; 1 teaspoon salt; 3 teaspoons bread crumbs; Butter; 3 teaspoons light cream; 1 egg yolk, well beaten; 3 teaspoons minced parsley; Flour; Cinnamon

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

577Calories

42 gProtein

9 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories577 kcal

Protein42 g

Carbohydrates8.9 g

Fiber0.3 g

Sugars4.3 g

Total Fat40 g

Saturated Fat11 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol1128 mg

Sodium2765 mg

Potassium412 mg

Calcium177 mg

Iron3.9 mg

Magnesium34 mg

Phosphorus541 mg

Zinc3.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.8 mcg

Vitamin C0.1 mg

Vitamin A465 mcg

Vitamin E4.1 mg

Vitamin K1.6 mcg

Vitamin B60.4 mg

Vitamin B123.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)0.7 mg

Folate140 mcg

Choline886 mg

Caffeine0 mg

Water244 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 58. The excerpt below is the record exactly as published.

STUFFED EGGS (Huevos Hellenos) 6 hard-boiled eggs 1 teaspoon salt 3 teaspoons bread crumbs Butter 3 teaspoons light cream 1 egg yolk, well beaten 3 teaspoons minced parsley Flour Cinnamon

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