Egg Sandwich
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
1630Calories
72 gProtein
180 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories1630 kcal
Protein72 g
Carbohydrates180 g
Fiber8.3 g
Sugars23 g
Total Fat67 g
Saturated Fat26 g
Monounsaturated Fat21 g
Polyunsaturated Fat12 g
Omega-30.8 g
Cholesterol1177 mg
Sodium4425 mg
Potassium806 mg
Calcium918 mg
Iron16 mg
Magnesium127 mg
Phosphorus929 mg
Zinc6.3 mg
Copper0.5 mg
Manganese2.4 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A631 mcg
Vitamin E3.7 mg
Vitamin K2.8 mcg
Vitamin B60.7 mg
Vitamin B123.4 mcg
Thiamin (B1)2 mg
Riboflavin (B2)2.4 mg
Niacin (B3)17 mg
Folate133 mcg
Choline887 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 119. The excerpt below is the record exactly as published.
Egg Sandwich 12 slices of bread 1 tsp. salt 6 egg yolks, hard-boiled 2 tbsp. melted butter
Cook this with the app: pantry check, scaling, and the assistant.