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Egg and Olive Sandwiches

Name: Egg and Olive Sandwiches
Yield: 1 servings
Ingredients: Mince a hard-cooked egg; 2 olives, cut in small pieces; Moisten with French dressing; spread on thin slices of bread

From The Cook County cook book, 1912

Serves 1

A unique twist on egg sandwiches.

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

292Calories

12 gProtein

33 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories292 kcal

Protein12 g

Carbohydrates33 g

Fiber2.2 g

Sugars3.4 g

Total Fat12 g

Saturated Fat3.2 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol186 mg

Sodium725 mg

Potassium143 mg

Calcium199 mg

Iron6 mg

Magnesium24 mg

Phosphorus168 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D1 mcg

Vitamin C0.5 mg

Vitamin A89 mcg

Vitamin E1.4 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.9 mg

Folate24 mcg

Choline152 mg

Caffeine0 mg

Water100 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.

EGG AND OLIVE SANDWICHES.— Mince a hard-cooked egg and add 2 olives, cut in small pieces. Moisten with French dressing and spread on thin slices of bread

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