pescatariannut-freesoy-freeshellfish-free
Egg and Olive Sandwiches
From The Henderson cook book, 1914
Serves 1
Cut into neat rounds for serving.
Presented as published in 1914. 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
464Calories
15 gProtein
44 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein15 g
Carbohydrates44 g
Fiber3.3 g
Sugars6 g
Total Fat38 g
Saturated Fat7.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol582 mg
Sodium1048 mg
Potassium239 mg
Calcium288 mg
Iron9.8 mg
Magnesium29 mg
Phosphorus280 mg
Zinc2 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D2.8 mcg
Vitamin C40 mg
Vitamin A211 mcg
Vitamin E3.1 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3 mg
Folate94 mcg
Choline434 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 25. The excerpt below is the record exactly as published.
EGG AND OLIVE SANDWICHES. The yolks of 3 hard-boiled eggs, 4 chopped olives, 1 table- spoonful of butter, a little lemon juice, salt, pepper, and a dust of paprika, 1 teaspoonful of anchovy essence, bread and butter
Cook this with the app: pantry check, scaling, and the assistant.