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Green Pepper and Egg Sandwich
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
457Calories
22 gProtein
68 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein22 g
Carbohydrates68 g
Fiber5.8 g
Sugars8.3 g
Total Fat10 g
Saturated Fat2.8 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol187 mg
Sodium783 mg
Potassium355 mg
Calcium224 mg
Iron5.5 mg
Magnesium77 mg
Phosphorus314 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D1.1 mcg
Vitamin C15 mg
Vitamin A75 mcg
Vitamin E0.8 mg
Vitamin K7 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.6 mg
Folate129 mcg
Choline174 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 32. The excerpt below is the record exactly as published.
Green Pepper and Egg Sandwich Between two slices of buttered bread, place seedless green peppers which have been chopped well and mixed with chopped hard boiled eggs and salad dressing. Garnish with pickle
Cook this with the app: pantry check, scaling, and the assistant.