Americanbreakfastvegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Egg Sandwich
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
259Calories
14 gProtein
34 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories259 kcal
Protein14 g
Carbohydrates34 g
Fiber2.8 g
Sugars4 g
Total Fat7.3 g
Saturated Fat2.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol186 mg
Sodium432 mg
Potassium203 mg
Calcium127 mg
Iron3.3 mg
Magnesium41 mg
Phosphorus212 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.8 mg
Folate75 mcg
Choline160 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 75. The excerpt below is the record exactly as published.
Egg Sandwich. Boil fresh eggs, when cold cut in thin slices and place in between thin slices of buttered bread; season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.