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Egg and Sausage Salad
From Soyer's standard cookery, 1912
Serves 1
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
233Calories
19 gProtein
2 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories233 kcal
Protein19 g
Carbohydrates1.7 g
Fiber0 g
Sugars1.7 g
Total Fat16 g
Saturated Fat4.9 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.1 g
Cholesterol560 mg
Sodium186 mg
Potassium189 mg
Calcium75 mg
Iron1.8 mg
Magnesium15 mg
Phosphorus258 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A224 mcg
Vitamin E1.5 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.1 mg
Folate66 mcg
Choline441 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 143. The excerpt below is the record exactly as published.
Egg and Sausage Salad. Hard boil three eggs and cut them into slices, and cut some Bologna sausage into as many slices as you have pieces of egg. Place a slice of egg on each piece of sausage, and arrange them on some finely-shredded lettuce which has been dressed with oil and vinegar, and seasoned with salt
Cook this with the app: pantry check, scaling, and the assistant.