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Stuffed Eggs with Salad

Name: Stuffed Eggs with Salad
Yield: 2 servings
Ingredients: Ten eggs; one tablespoon lemon juice; four tablespoons salad dressing; three-quarters cup chopped ham or tongue; little salt and cayenne pepper

From The Toronto Cook Book, 1915

Serves 2

Presented as published in 1915. 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

612Calories

45 gProtein

11 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories612 kcal

Protein45 g

Carbohydrates11 g

Fiber0.1 g

Sugars5.8 g

Total Fat42 g

Saturated Fat15 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.6 g

Omega-30.1 g

Cholesterol1007 mg

Sodium774 mg

Potassium632 mg

Calcium148 mg

Iron7.1 mg

Magnesium45 mg

Phosphorus614 mg

Zinc5.8 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C6 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.7 mg

Vitamin B125.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)4 mg

Folate125 mcg

Choline735 mg

Caffeine0 mg

Water278 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 25. The excerpt below is the record exactly as published.

Stuffed Eggs with Salad Ten eggs, one tablespoon lemon juice, four tablespoons salad dressing, three-quarters cup chopped ham or tongue, little salt and cayenne pepper

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