dairy-freenut-freesoy-freefish-freeshellfish-free
Bacon and Stuffed Olive Sandwich
From The Henderson cook book, 1914
Serves 2
A savory and satisfying sandwich.
Presented as published in 1914. 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
127Calories
1 gProtein
1 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories127 kcal
Protein1.3 g
Carbohydrates0.8 g
Fiber0.3 g
Sugars0.1 g
Total Fat13 g
Saturated Fat2.6 g
Monounsaturated Fat4 g
Polyunsaturated Fat6.1 g
Omega-30.7 g
Cholesterol11 mg
Sodium231 mg
Potassium20 mg
Calcium13 mg
Iron0.5 mg
Magnesium1.7 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A5 mcg
Vitamin E0.7 mg
Vitamin K21 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.6 mcg
Choline8.9 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 26. The excerpt below is the record exactly as published.
BACON AND STUFFED OLIVE SANDWICH. Fry bacon crisply and break into small pieces. Mix with stuffed olives chopped fine. Add mayonnaise and spread on thinly sliced bread
Cook this with the app: pantry check, scaling, and the assistant.