Egg Paste
From Purity flour cookbook, 1917
Presented as published in 1917. 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
268Calories
19 gProtein
6 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories268 kcal
Protein19 g
Carbohydrates6.5 g
Fiber0.1 g
Sugars5.2 g
Total Fat18 g
Saturated Fat5.2 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium571 mg
Potassium207 mg
Calcium86 mg
Iron2.7 mg
Magnesium18 mg
Phosphorus297 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0.2 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 79. The excerpt below is the record exactly as published.
egg paste. Take a sharp knife and cut crosswise into thin slices, each .5 (3 white and 2 dark) slices of bread cut into 6 sandwiches. . -,-, ^ , ^■, t „i„/i j,„„- Egg Paste : Mash the yolks of 3 hard-boiled eggs to a paste and add 2 tablespoons of salad dresa- ing, and pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.