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Curry Sandwiches

Name: Curry Sandwiches
Yield: 1 servings
Ingredients: the whites of 4 hard-boiled eggs; 5 or 6 pickled oysters; a dusting of curry; a few drops of onion juice; the slices from the end of the loaf of bread

From The Cook County cook book, 1912

Serves 1

These sandwiches are capable of great variations.

Presented as published in 1912. 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

582Calories

45 gProtein

39 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories582 kcal

Protein45 g

Carbohydrates39 g

Fiber1.6 g

Sugars6.1 g

Total Fat25 g

Saturated Fat7.9 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat6.3 g

Omega-30.2 g

Cholesterol844 mg

Sodium783 mg

Potassium758 mg

Calcium390 mg

Iron17 mg

Magnesium87 mg

Phosphorus711 mg

Zinc101 mg

Copper7.4 mg

Manganese1.2 mg

Vitamin D4 mcg

Vitamin C1.1 mg

Vitamin A353 mcg

Vitamin E4.2 mg

Vitamin K3.2 mcg

Vitamin B60.5 mg

Vitamin B1224 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)5.3 mg

Folate114 mcg

Choline751 mg

Caffeine0 mg

Water410 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 86. The excerpt below is the record exactly as published.

CURRY SANDWICHES.— Chop the whites of 4 hard-boiled eggs very fine and put the yolks through a sieve. Cut the slices from the end of the loaf of bread, buttering before cutting each slice. Cover 5^2 the slices with the white of tgg. Lay on 5 or 6 pickled oysters, a dusting of curry, a few drops of onion juice

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