Cold Cooked Fish Sandwiches
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
A thin slice of salmon loaf with a lettuce leaf and a little salad dressing makes a good filling.
Presented as published in 1913. 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
33Calories
0 gProtein
4 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories33 kcal
Protein0.1 g
Carbohydrates3.8 g
Fiber0.1 g
Sugars2.7 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium179 mg
Potassium16 mg
Calcium2.8 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 59. The excerpt below is the record exactly as published.
Cold Cooked Fish Sandwiches. Salmon, lobster, crab, sardines or anchovies make the most tasty fish sand- wiches. Remove all skin and bone, flake or chip fish, season with salt and pepper, moisten with a few drops of vinegar or lemon juice, or a tablespoonful of boiled salad dressing. Serve between bread and butter with or without one of the following placed on the fish: cress, lettuce leaf, peeled cucumber .sliced, choped olives, gherkin
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