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Fish Sandwiches
From The Cook County cook book, 1912
Serves 2
Light and flavorful.
Presented as published in 1912. 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
139Calories
7 gProtein
25 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories139 kcal
Protein6.6 g
Carbohydrates25 g
Fiber0.7 g
Sugars1.6 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol5.8 mg
Sodium233 mg
Potassium472 mg
Calcium108 mg
Iron1.1 mg
Magnesium29 mg
Phosphorus127 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K62 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Water308 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 87. The excerpt below is the record exactly as published.
FISH SANDWICHES.— Place thin scallops of any fish and tartar sauce on buttered bread. Put a layer of finely-sliced lettuce on top of the sauce, cover with a slice of bread
Cook this with the app: pantry check, scaling, and the assistant.