dairy-freenut-freesoy-freefish-freeshellfish-free
Club Sandwiches
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
644Calories
55 gProtein
52 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein55 g
Carbohydrates52 g
Fiber2.3 g
Sugars4.5 g
Total Fat24 g
Saturated Fat7.1 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat4.4 g
Omega-30.2 g
Cholesterol155 mg
Sodium1582 mg
Potassium1662 mg
Calcium270 mg
Iron3.2 mg
Magnesium111 mg
Phosphorus643 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C1.9 mg
Vitamin A8.9 mcg
Vitamin E0.3 mg
Vitamin K138 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.2 mg
Folate7.2 mcg
Choline23 mg
Caffeine0 mg
Water829 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 75. The excerpt below is the record exactly as published.
Club Sandwiches. Allow 2 slices of bread for each sandwich. Toast a delicate brown, then butter it. Spread with mayonnaise dressing, put on top 1 lettuce leaf and a thin slice of chicken breast, 3 slices of hot broiled breakfast bacon, 3 slices of sour or sweet pickle
Cook this with the app: pantry check, scaling, and the assistant.