Club Sandwich De Luxe
From Carolina cookery from Quaker kitchens, 1924
Presented as published in 1924. 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
500Calories
25 gProtein
35 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein25 g
Carbohydrates35 g
Fiber1.4 g
Sugars4.7 g
Total Fat28 g
Saturated Fat9 g
Monounsaturated Fat10 g
Polyunsaturated Fat5.6 g
Omega-30.3 g
Cholesterol120 mg
Sodium907 mg
Potassium503 mg
Calcium249 mg
Iron11 mg
Magnesium60 mg
Phosphorus361 mg
Zinc80 mg
Copper5.8 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A33 mcg
Vitamin E2 mg
Vitamin K2 mcg
Vitamin B60.3 mg
Vitamin B1218 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.1 mg
Folate14 mcg
Choline159 mg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 33. The excerpt below is the record exactly as published.
CLUB SANDWICH DE LUXE 2 slices white bread 1 slice Graham bread, toasted toasted 4 oysters 2 slices crisp bacon Dip the bread in beaten egg to which one tablespoon of water has been added, and saute in butter to a golden- brown color. Broil the oysters or egg and crum them and fry them in deep fat. Place one slice of white-bread toast on a hot plate, spread it with mayonnaise and put the oysters on this. Season each oyster with a little horse- radish . Cover this with the Graham bread and add the hot bacon (cold turkey or chicken may also be used). Add the other slice of bread, and garnish with a slice of lemon, or radish-roses, or slices of olives
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