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Egg Sandwiches
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
310Calories
25 gProtein
2 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories310 kcal
Protein25 g
Carbohydrates2.2 g
Fiber0 g
Sugars2.2 g
Total Fat21 g
Saturated Fat6.5 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2.8 g
Cholesterol746 mg
Sodium248 mg
Potassium252 mg
Calcium100 mg
Iron2.4 mg
Magnesium20 mg
Phosphorus344 mg
Zinc2.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A298 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.1 mg
Folate88 mcg
Choline588 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 121. The excerpt below is the record exactly as published.
EGG SANDWICHES Rub to a paste the yolks of four hard-boiled eggs. Mix in a teaspoon of made mustard, a little salt, and a few drops of vinegar. Chop fine the whites of the eggs, add to the yellow paste and spread on thin slices of buttered bread
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