vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
To Pickle Eggs
From The hearthstone; or, Life at home, 1883
Serves 3
This pickle will be ready for use in a month.
Presented as published in 1883. 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
454Calories
34 gProtein
6 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein34 g
Carbohydrates5.9 g
Fiber1.3 g
Sugars1.2 g
Total Fat26 g
Saturated Fat8.4 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol992 mg
Sodium387 mg
Potassium457 mg
Calcium190 mg
Iron5.2 mg
Magnesium45 mg
Phosphorus550 mg
Zinc3.5 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D5.3 mcg
Vitamin C0.2 mg
Vitamin A428 mcg
Vitamin E2.9 mg
Vitamin K8.6 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.3 mg
Folate127 mcg
Choline786 mg
Caffeine0 mg
Water510 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 332. The excerpt below is the record exactly as published.
To Pickle Eggs. — Sixteen eggs, one quart of vinegar, half an ounce of black pepper, half an ounce of Jamaica pepper, half an ounce of ginger
Cook this with the app: pantry check, scaling, and the assistant.