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Dinkey Sandwiches
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
104Calories
6 gProtein
14 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories104 kcal
Protein5.6 g
Carbohydrates14 g
Fiber1.7 g
Sugars1.2 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.9 g
Cholesterol18 mg
Sodium219 mg
Potassium99 mg
Calcium70 mg
Iron1.2 mg
Magnesium17 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C0.1 mg
Vitamin A4 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate34 mcg
Choline14 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 150. The excerpt below is the record exactly as published.
DINKEY SANDWICHES. Mrs. William Mattocks. Cut thin slices of German rye bread, spread with prepared mustard; mash sardines, flavor with lemon juice, and grated Spanish onion
Cook this with the app: pantry check, scaling, and the assistant.