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Egg Sandwiches
From The new Annie Dennis cook book, 1905
Serves 4
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
19Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein1.6 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol47 mg
Sodium16 mg
Potassium16 mg
Calcium6.3 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.5 mcg
Choline37 mg
Caffeine0 mg
Water9.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 91. The excerpt below is the record exactly as published.
Egg Sandwiches Chop hard boiled eggs fine, with cucumber pickles; add pepper and salt and a little mayonnaise. Rub smooth with a silver knife; spread between slices of buttered bread
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