nut-free
Ham and Egg Sandwich
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
- a pound of cold boiled ham
- the yolks of four hard boiled eggs
- two sweet pickles
- enough boiled dressing to make it spread well
Method
Chop the cold boiled ham very fine; add the yolks of hard boiled eggs which have been run through a sieve.
Chop sweet pickles fine and add to the ham and eggs.
Mix well after adding enough boiled dressing to make it spread well.
Nutrition per serving
704Calories
64 gProtein
46 gCarbs
30 gFat
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.