Hard-Boiled Egg Sandwich
From Food and health, 1916
A convenient and useful food for school luncheons.
Presented as published in 1916. 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
10 gProtein
16 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories168 kcal
Protein9.6 g
Carbohydrates16 g
Fiber0.7 g
Sugars2.9 g
Total Fat6.9 g
Saturated Fat2.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol188 mg
Sodium211 mg
Potassium121 mg
Calcium107 mg
Iron1.6 mg
Magnesium15 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate22 mcg
Choline150 mg
Caffeine0 mg
Water61 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 20. The excerpt below is the record exactly as published.
a hard-boiled egg is a convenient and useful food. Sliced or chopped and seasoned pleasantly, we must chew egg if it is in a sand- wich. This is a good way to take it. The egg should cook in boiling water a half hour at least. Cut it fine, moisten with a little milk, salt it, put it between the bread
Cook this with the app: pantry check, scaling, and the assistant.