Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- twelve hard-boiled eggs
- one end
- two halves together
- vinegar
- black pepper
- salt
- mustard
Directions
Have boiling water ; drop in the eggs and let them remain three minutes, if you wish the whites congealed ; if not, let them remain a shorter time. Silver spoons used in eating eggs should be put in water immediately.
COLUMBUS EGGS— A NICE SIDE DISH.
Take twelve hard-boiled eggs, peel off shells and cut the eggs in equal halves, cutting off a little piece from one end, to enable them to stand alone ; pulverize the yelks and chop fine some smoked tongue or old lean ham ; mix together and moisten slightly with a little fresh butter or vinegar, and season with black pepper, salt and mustard to suit the taste ; fill the cups or the empty whites (be careful not to break them) with this mix- ture, pressing down and smoothing nicely ; arrange them on a dish, putting two halves together and standing them upright, so as to look like whole eggs. — Mrs. Kenney.