Egg Sandwich with Cheese a la Blenda

Name: Egg Sandwich with Cheese a la Blenda
Ingredients: Two hard-boiled eggs; ten slices of bread; three tablespoons of butter; a quarter of a pound of Philadelphia cream cheese; cayenne pepper; salt

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Served with a salad for afternoon teas or as an appetizer.

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

1428Calories

67 gProtein

151 gCarbs

93 gFat

Full nutrition (34 nutrients)

Calories1428 kcal

Protein67 g

Carbohydrates151 g

Fiber6.9 g

Sugars18 g

Total Fat93 g

Saturated Fat28 g

Monounsaturated Fat15 g

Polyunsaturated Fat8.4 g

Omega-30.7 g

Cholesterol581 mg

Sodium2301 mg

Potassium572 mg

Calcium1490 mg

Iron11 mg

Magnesium122 mg

Phosphorus1038 mg

Zinc7.9 mg

Copper0.4 mg

Manganese2 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A507 mcg

Vitamin E1.9 mg

Vitamin K3 mcg

Vitamin B60.5 mg

Vitamin B122.3 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.7 mg

Niacin (B3)14 mg

Folate68 mcg

Choline294 mg

Caffeine0 mg

Water230 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 24. The excerpt below is the record exactly as published.

Egg Sandwich with Cheese a la Blenda Sandwich d’CEuf au Fromage a la Blenda For Six Persons Two hard-boiled eggs, ten slices of bread, three tablespoons of butter, Spanish pepper for decoration, a quarter of a pound of Philadelphia cream cheese, cayenne pepper and salt

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