Stuffed Eggs in Tomato Jelly

Name: Stuffed Eggs in Tomato Jelly
Ingredients: eggs; half a can of tomatoes; a tablespoon of Knox's gelatine; salt; pepper; ground chicken livers; chopped celery

From Council cook book, 1908

Presented as published in 1908. 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

478Calories

46 gProtein

7 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories478 kcal

Protein46 g

Carbohydrates6.8 g

Fiber1.4 g

Sugars4.3 g

Total Fat29 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1116 mg

Sodium448 mg

Potassium700 mg

Calcium184 mg

Iron5.7 mg

Magnesium51 mg

Phosphorus626 mg

Zinc4.1 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D6 mcg

Vitamin C16 mg

Vitamin A530 mcg

Vitamin E3.8 mg

Vitamin K10 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.9 mg

Folate161 mcg

Choline893 mg

Caffeine0 mg

Water343 g

As published

This recipe was extracted from Council cook book (1908), page 17. The excerpt below is the record exactly as published.

Stuffed Eggs in Tomato Jelly, Boil eggs hard, cut lengthwise and mash yolks with salt, pepper, and ground chicken livers which have been previously cooked, and chopped celery. Take half a can of tomatoes and put on the stove with a tablespoon of Knox's gelatine

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