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Ribbon Sandwiches

Name: Ribbon Sandwiches
Yield: 2 servings
Ingredients: Cut two slices of white bread and two of brown.; Cut two slices of white bread and two of brown.; Butter three and spread with a thick paste made of hard-boiled egg very finely chopped and mixed with Mayonnaise dressing.

From The Institute cook book, 1913

Serves 2

Presented as published in 1913. 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

353Calories

6 gProtein

41 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories353 kcal

Protein5.9 g

Carbohydrates41 g

Fiber3.5 g

Sugars3.1 g

Total Fat19 g

Saturated Fat2.8 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol0.6 mg

Sodium631 mg

Potassium229 mg

Calcium107 mg

Iron2.3 mg

Magnesium46 mg

Phosphorus107 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A15 mcg

Vitamin E2.8 mg

Vitamin K7.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate6.6 mcg

Choline14 mg

Caffeine0 mg

Water44 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 127. The excerpt below is the record exactly as published.

RIBBON SANDWICHES Cut two slices of white bread and two of brown. Butter three and spread with a thick paste made of hard-boiled egg very finely chopped and mixed with Mayonnaise dressing.

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