Americanvegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Egg Sandwiches
From The Cook County cook book, 1912
Serves 1
Classic egg sandwich.
Presented as published in 1912. 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
145Calories
9 gProtein
14 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein8.9 g
Carbohydrates14 g
Fiber0.6 g
Sugars1.6 g
Total Fat5.7 g
Saturated Fat1.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol186 mg
Sodium201 mg
Potassium101 mg
Calcium86 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus130 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 86. The excerpt below is the record exactly as published.
EGG SANDWICHES — Chop the whites of the hard-boiled eggs very fine. Mix the yolks smooth with mayonnaise dressing, add the whites, and spread on the bread
Cook this with the app: pantry check, scaling, and the assistant.