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Stuffed Eggs, No. 2

Name: Stuffed Eggs, No. 2
Yield: 1 servings
Ingredients: Six eggs; One table-spoonful of tongue or ham; One table-spoonful of melted butter; Salt and pepper to taste

From The Pattern cook-book, 1890

Serves 1

Difficult to make but delicious.

Presented as published in 1890. 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

551Calories

41 gProtein

2 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories551 kcal

Protein41 g

Carbohydrates2.2 g

Fiber0 g

Sugars1.1 g

Total Fat41 g

Saturated Fat17 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.3 g

Omega-30.2 g

Cholesterol1154 mg

Sodium571 mg

Potassium474 mg

Calcium172 mg

Iron5.5 mg

Magnesium39 mg

Phosphorus636 mg

Zinc4.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6.1 mcg

Vitamin C0 mg

Vitamin A572 mcg

Vitamin E3.5 mg

Vitamin K1.8 mcg

Vitamin B60.6 mg

Vitamin B122.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.1 mg

Folate142 mcg

Choline897 mg

Caffeine0 mg

Water240 g

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 142. The excerpt below is the record exactly as published.

STUFFED EGGS, NO. 2. These are delicious, but rather difficult to make. For six persons, allow Six eggs. One table-spoonful of tongue or ham. One table-spoonful of melted butter. Salt and pepper to taste

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