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Aberdeen Sandwiches
From Cassell's dictionary of cookery, 1892
Serves 1
The remains of fish and game may be used in a similar manner. Time to bake: five minutes. Allow five or six sandwiches for each person.
Presented as published in 1892. 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
293Calories
19 gProtein
21 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein19 g
Carbohydrates21 g
Fiber4.3 g
Sugars2.9 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol67 mg
Sodium209 mg
Potassium393 mg
Calcium107 mg
Iron3.8 mg
Magnesium44 mg
Phosphorus185 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C4 mg
Vitamin A30 mcg
Vitamin E2.1 mg
Vitamin K7.7 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7 mg
Folate12 mcg
Choline41 mg
Caffeine0 mg
Water95 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 117. The excerpt below is the record exactly as published.
Aberdeen Sandwiches. — Take two ounces of cold chicken and one ounce of cold ham or tongue. Cut them into small pieces and put them into a stewpan with two table-spoon- fuls of good sauce and a table-spoonful of curry paste. Simmer gently for a few minutes, stir- ring all the time, then turn the mixture into a •basin to cool. Cut some slices of stale bread about the eighth of an inch in thickness, stamp them in rounds about the size of a penny
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