vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Stuffed Eggs with Olives
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a complete salad.
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
419Calories
26 gProtein
8 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories419 kcal
Protein26 g
Carbohydrates7.7 g
Fiber1.6 g
Sugars0.7 g
Total Fat43 g
Saturated Fat9.5 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol781 mg
Sodium1021 mg
Potassium291 mg
Calcium205 mg
Iron9.8 mg
Magnesium29 mg
Phosphorus404 mg
Zinc2.8 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0.9 mg
Vitamin A337 mcg
Vitamin E3.8 mg
Vitamin K2.1 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline598 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 388. The excerpt below is the record exactly as published.
Stuffed Eggs with Olives ( CEufs farcis d* Olives) a l’Aurore One tablespoon butter to four eggs, pepper, salt, one teaspoon cream, and four olives chopped fine
Cook this with the app: pantry check, scaling, and the assistant.