Egg Sandwiches
From Domestic science (Clark, Cornell home economics), 1911
Ensure eggs are hard-cooked for best texture.
Presented as published in 1911. 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
168Calories
5 gProtein
33 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories168 kcal
Protein5.5 g
Carbohydrates33 g
Fiber7.1 g
Sugars3.9 g
Total Fat3.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium309 mg
Potassium368 mg
Calcium175 mg
Iron3.5 mg
Magnesium51 mg
Phosphorus73 mg
Zinc0.6 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water24 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 100. The excerpt below is the record exactly as published.
Egg Sandwiches. Spread bread same as in lettuce sandwiches. Boil eggs in cold water imtil hard cooked. Chop the white very fine; press the yolks through a strainer. Mix yolks and whites and season with salt and pepper; mix with cream salad dress- i
Cook this with the app: pantry check, scaling, and the assistant.