Americanlunch
Club Sandwich
From A laboratory manual of foods and cookery, 1916
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
1026Calories
59 gProtein
58 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories1026 kcal
Protein59 g
Carbohydrates58 g
Fiber3.2 g
Sugars7.1 g
Total Fat61 g
Saturated Fat16 g
Monounsaturated Fat23 g
Polyunsaturated Fat17 g
Omega-30.8 g
Cholesterol205 mg
Sodium918 mg
Potassium1711 mg
Calcium198 mg
Iron4.8 mg
Magnesium118 mg
Phosphorus610 mg
Zinc5.1 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0.6 mcg
Vitamin C20 mg
Vitamin A153 mcg
Vitamin E2.1 mg
Vitamin K161 mcg
Vitamin B61.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)22 mg
Folate95 mcg
Choline179 mg
Caffeine0 mg
Water879 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 102. The excerpt below is the record exactly as published.
mayonnaise, lettuce leaf cucumber, mayonnaise, lettuce leaf egg, mayonnaise, lettuce olive, cream cheese, mayonnaise, lettuce leaf egg, olives, mayonnaise, lettuce leaf lobster, celery, mayonnaise, lettuce leaf shrimp, celery, mayonnaise, lettuce leaf tuna fish, celery, mayonnaise, lettuce leaf salmon, celery, mayonnaise, lettuce leaf lettuce, mayonnaise lettuce, mayonnaise, sliced tomatoes Cheese : American cheese - - moistened with vinegar, anchovy essence, or sardine paste American cheese sliced ; dill pickles sliced, highly seasoned cream cheese - - moistened with cream cream cheese - - moistened with mayonnaise cream cheese, pimento cream cheese, walnuts or peanuts cream cheese, olives SALADS AND SANDWICHES 257 cream cheese, French dressing, pecans cream cheese, green and red peppers cream cheese, dairy cheese grated, highly seasoned cottage cheese, green peppers cottage cheese, parsley finely chopped Nut: walnuts or any nuts chopped, cream walnuts or any nuts chopped, mayonnaise Sour: sweet pickles, olives, red pepper, dressing sour pickles, green pepper, celery, dressing olives, celery, red pepper, dressing cucumber, green pepper, mayonnaise chives, tomato, cut fine, cucumber Miscellaneous : chopped dates, cream cheese sweet chocolate ; preserved ginger, chopped, moistened with ginger sirup chopped dates, walnuts or any other kind of nut jelly, walnuts preserved ginger, walnuts figs, raisins, dates, nuts peanuts, raisins orange marmalade, nuts prunes, walnuts, lemon juice Fig Paste I Ib. figs \ I c. nuts t Ib. figs \ i c. nuts > cook to a paste . . , , j c. water J juice f lemon Orange Honey i c. sugar i \ c. water > boil to thread stage \ c. orange juice J add | c. orange peel chopped | tsp. vanilla Bring to boiling point and cool s 258 LABORATORY MANUAL OF FOODS AND COOKERY Fancy Sandwiches Rolled Remove crusts from very fresh loaf of sandwich bread. Remove long slice of bread, spread with butter and a mixture of celery, green and red pepper, and mayonnaise. Roll like jelly roll. Cut across in |-inch slices. Club - • toasted bread lettuce chicken broiled bacon
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