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Ham and Egg Sandwich

Name: Ham and Egg Sandwich
Yield: 2 servings
Ingredients: a pound of cold boiled ham; the yolks of four hard boiled eggs; two sweet pickles; enough boiled dressing to make it spread well

From The national course in home economics, 1917

Serves 2

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

704Calories

64 gProtein

46 gCarbs

30 gFat

Full nutrition (33 nutrients)

Calories704 kcal

Protein64 g

Carbohydrates46 g

Fiber1.4 g

Sugars36 g

Total Fat30 g

Saturated Fat9.7 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.8 g

Cholesterol505 mg

Sodium2345 mg

Potassium1043 mg

Calcium73 mg

Iron5.1 mg

Magnesium63 mg

Phosphorus789 mg

Zinc6.9 mg

Copper0.4 mg

Manganese0 mg

Vitamin D4 mcg

Vitamin C1.6 mg

Vitamin A222 mcg

Vitamin E2.4 mg

Vitamin K100 mcg

Vitamin B60.9 mg

Vitamin B122.7 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.3 mg

Niacin (B3)13 mg

Folate52 mcg

Choline498 mg

Caffeine0 mg

Water307 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 29. The excerpt below is the record exactly as published.

Ham and Egg Sandwich Chop a pound of cold boiled ham very fine; add to it the yolks of four hard boiled eggs which have been run through a sieve. Chop two sweet pickles fine and add to the ham and eggs. Mix well after add- ing enough boiled dressing to make it spread well

Cook this with the app: pantry check, scaling, and the assistant.