vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Tomato and Egg Sandwiches
From Mary Jane's cook book, 1916
Serves 1
A High School Girl, Cambridge.
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
330Calories
15 gProtein
48 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories330 kcal
Protein15 g
Carbohydrates48 g
Fiber4.1 g
Sugars7.1 g
Total Fat12 g
Saturated Fat2.3 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol196 mg
Sodium517 mg
Potassium472 mg
Calcium150 mg
Iron4.1 mg
Magnesium45 mg
Phosphorus228 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C16 mg
Vitamin A130 mcg
Vitamin E1.2 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.7 mg
Folate106 mcg
Choline164 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 116. The excerpt below is the record exactly as published.
TOMATO AND EGG SANDWICHES. Tomatoes, 1 can. Egg, 1. Butter, 1 teaspoon. Bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.