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Ham-and-Egg Sandwiches

Name: Ham-and-Egg Sandwiches
Yield: 6 servings
Ingredients: Chop the ham; pass the yolks of hard boiled eggs through a sieve; mix the yolks with an equal amount of mayonnaise dressing

From Kirmess cook book, 1907

Serves 6

Presented as published in 1907. 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

494Calories

13 gProtein

1 gCarbs

49 gFat

Full nutrition (32 nutrients)

Calories494 kcal

Protein13 g

Carbohydrates0.5 g

Fiber0 g

Sugars2.1 g

Total Fat49 g

Saturated Fat6.7 g

Monounsaturated Fat10 g

Polyunsaturated Fat19 g

Cholesterol23 mg

Sodium664 mg

Potassium131 mg

Calcium5.6 mg

Iron0.4 mg

Magnesium6.7 mg

Phosphorus71 mg

Zinc0.8 mg

Copper0 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E7 mg

Vitamin K9.9 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.5 mg

Folate0.4 mcg

Choline31 mg

Caffeine0 mg

Water55 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 148. The excerpt below is the record exactly as published.

HAM-AND-EGG SANDWICHES. Janet McKenzie HilL Chop the ham and poimd smooth in a mortar; pass the yolks of hard boiled eggs through a sieve; mix the yolks with an equal amount of mayonnaise dressing

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