Stuffed or Picnic Eggs

Name: Stuffed or Picnic Eggs
Ingredients: 4 hard-cooked eggs; i c. medium white sauce; i ts. salt; Spk. pepper; chopped ham, chicken, or other meat

From Household science and arts, 1913

Presented as published in 1913. 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

187Calories

10 gProtein

22 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories187 kcal

Protein10 g

Carbohydrates22 g

Fiber0.3 g

Sugars14 g

Total Fat6.7 g

Saturated Fat4.2 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol21 mg

Sodium2812 mg

Potassium435 mg

Calcium342 mg

Iron0.6 mg

Magnesium31 mg

Phosphorus286 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A219 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.8 mg

Folate26 mcg

Choline0 mg

Caffeine0 mg

Water219 g

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 28. The excerpt below is the record exactly as published.

STUFFED OR PICNIC EGGS 4 hard-cooked eggs Cut the eggs into halves lengthwise, re- i c. medium white move the yolks and mash them. Add the sauce meat, seasoning, and white sauce ; press it RECIPE 90. 4 eggs 4 tbs. milk i ts. salt Spk. pepper

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