Egg Sandwich

Name: Egg Sandwich
Ingredients: Cut two slices of bread; thin slices of onion; thin slices of sour pickle; Break one egg; salt; pepper

From The Central cook book, 1924

Presented as published in 1924. 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

162Calories

6 gProtein

30 gCarbs

2 gFat

Full nutrition (24 nutrients)

Calories162 kcal

Protein5.7 g

Carbohydrates30 g

Fiber1.4 g

Sugars3.2 g

Total Fat2.2 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Sodium286 mg

Potassium70 mg

Calcium127 mg

Iron2 mg

Magnesium16 mg

Phosphorus68 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin B60.1 mg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.9 mg

Water21 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 58. The excerpt below is the record exactly as published.

Egg Sandwich Cut two slices of bread, on one put thin slices of onion and on the other put thin slices of sour pickle. Break one egg in a bowl with salt and pepper

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