Americanlunchnut-freeegg-freesoy-freefish-freeshellfish-free
Club Sandwich I
From Boston Cooking-School cook book, 1896
Serves 1
Garnish with pickles and sliced tomatoes or put sliced tomatoes in sandwiches.
Presented as published in 1896. 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
328Calories
15 gProtein
48 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories328 kcal
Protein15 g
Carbohydrates48 g
Fiber1.5 g
Sugars3.6 g
Total Fat8.3 g
Saturated Fat2.4 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol0.5 mg
Sodium658 mg
Potassium989 mg
Calcium147 mg
Iron2.1 mg
Magnesium57 mg
Phosphorus233 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K125 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate52 mcg
Choline8 mg
Caffeine0 mg
Water590 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 296. The excerpt below is the record exactly as published.
CLUB SANDWICH I Butter fresh toast, arrange on it a piece of lettuce spread with mayonnaise, a thin slice of chicken or turkey and a thin slice of cooked bacon. Cover with second piece of toast
Cook this with the app: pantry check, scaling, and the assistant.