vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Egg Sandwiches
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
333Calories
12 gProtein
30 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories333 kcal
Protein12 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.8 g
Total Fat18 g
Saturated Fat3.7 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat8 g
Omega-30.9 g
Cholesterol192 mg
Sodium436 mg
Potassium136 mg
Calcium153 mg
Iron2.6 mg
Magnesium21 mg
Phosphorus157 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A77 mcg
Vitamin E1 mg
Vitamin K23 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate23 mcg
Choline152 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 37. The excerpt below is the record exactly as published.
Egg Sandwiches ( Sandwiches aux CEufs ) For each sandwich cut two thin slices of bread; spread with mayonnaise dressing; fill in between with the hard-boiled eggs that have been chopped; sprinkle with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.