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Frankfurt Sandwich
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
374Calories
19 gProtein
9 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein19 g
Carbohydrates9.4 g
Fiber0.7 g
Sugars2 g
Total Fat29 g
Saturated Fat8.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.3 g
Omega-30.2 g
Cholesterol79 mg
Sodium928 mg
Potassium382 mg
Calcium34 mg
Iron1.8 mg
Magnesium26 mg
Phosphorus179 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E1.2 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.1 mg
Folate15 mcg
Choline63 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 32. The excerpt below is the record exactly as published.
Frankfurt Sandwich Take several slices of plain buttered bread and a pound of uncooked frankfurt sausage
Cook this with the app: pantry check, scaling, and the assistant.