Bologna Sandwich
From Domestic science, principles and application, 1914
A simple and quick sandwich option.
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
248Calories
10 gProtein
31 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories248 kcal
Protein9.7 g
Carbohydrates31 g
Fiber3.5 g
Sugars3.6 g
Total Fat9.4 g
Saturated Fat3.2 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.8 g
Cholesterol18 mg
Sodium650 mg
Potassium194 mg
Calcium69 mg
Iron2.1 mg
Magnesium29 mg
Phosphorus124 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0.5 mg
Vitamin A7.5 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate68 mcg
Choline28 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 142. The excerpt below is the record exactly as published.
Bologna, with rye bread
Cook this with the app: pantry check, scaling, and the assistant.