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Stuffed Eggs with Mushroom, a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Serve with mushroom sauce for luncheon or supper.
Presented as published in 1918. 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
883Calories
76 gProtein
9 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories883 kcal
Protein76 g
Carbohydrates8.9 g
Fiber2.1 g
Sugars3.1 g
Total Fat57 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol2232 mg
Sodium949 mg
Potassium1114 mg
Calcium345 mg
Iron12 mg
Magnesium80 mg
Phosphorus1221 mg
Zinc8.1 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A960 mcg
Vitamin E6.3 mg
Vitamin K1.8 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.9 mg
Niacin (B3)2.7 mg
Folate283 mcg
Choline1765 mg
Caffeine0 mg
Water519 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 371. The excerpt below is the record exactly as published.
Stuffed Eggs with Mushroom, a la Ericsson Hammond CEufs farcis de Champignon, a la Ericsson Hammond First boil eggs for twelve minutes. When done, put in cold water and take the shells off. Cut a little piece off the side and scoop out. Fill with mushroom mixture, the yolks, chopped mush¬ rooms, a little cream sauce, sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.