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Watercress Sandwich
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
472Calories
31 gProtein
32 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein31 g
Carbohydrates32 g
Fiber1.4 g
Sugars5.4 g
Total Fat23 g
Saturated Fat7 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol746 mg
Sodium534 mg
Potassium322 mg
Calcium227 mg
Iron4.4 mg
Magnesium36 mg
Phosphorus412 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A298 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3 mg
Folate88 mcg
Choline588 mg
Caffeine0 mg
Water171 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 75. The excerpt below is the record exactly as published.
Watercress Sandwich. Wash watercress, dry on a cloth, mix with them 4 hard boiled eggs, chopped fine, season with salt and pepper. Cut thin slices of bread, and butter, cut watercress into small pieces, remove the stem, place on bread with egg and a dash of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.