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Egg and Tomata Sandwiches
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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
99Calories
7 gProtein
5 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein7.4 g
Carbohydrates5.2 g
Fiber1.4 g
Sugars3.7 g
Total Fat5.5 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Cholesterol187 mg
Sodium68 mg
Potassium347 mg
Calcium37 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C16 mg
Vitamin A125 mcg
Vitamin E1.2 mg
Vitamin K9.6 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate40 mcg
Choline155 mg
Caffeine0 mg
Water151 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 92. The excerpt below is the record exactly as published.
Egg and Tomata Sandwiches Mash the yolks of hard boiled eggs, add thick cream or melted butter to make a paste, season with salt, pepper, curry powder and a little tomato catsup. Spread the paste on thin slices of bread and place a slice of tomato between
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