Nuttolene Sandwiches, No. 2

Name: Nuttolene Sandwiches, No. 2
Ingredients: Emulsify Nuttolene; with lemon juice; the yolks of hard-boiled eggs; add salt; spread on slices of whole-wheat or Graham bread

From Healthful cookery, 1904

Presented as published in 1904. 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

196Calories

8 gProtein

18 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories196 kcal

Protein8 g

Carbohydrates18 g

Fiber1.8 g

Sugars1.7 g

Total Fat11 g

Saturated Fat3.5 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol367 mg

Sodium120 mg

Potassium147 mg

Calcium55 mg

Iron1.9 mg

Magnesium27 mg

Phosphorus190 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D1.8 mcg

Vitamin C6 mg

Vitamin A130 mcg

Vitamin E1.1 mg

Vitamin K3.1 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.2 mg

Folate72 mcg

Choline288 mg

Caffeine0 mg

Water42 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 16. The excerpt below is the record exactly as published.

Nuttolene Sandwiches, No. 2. — Emulsify Nut- tolene with lemon juice. To it add the yolks of hard-boiled eggs which have been pressed through a sieve. Mix thoroughly, add salt, and spread on slices of whole-wheat or Graham bread

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