vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
French Sandwiches
From The Cook County cook book, 1912
Serves 4
Versatile sandwich option.
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
51Calories
4 gProtein
0 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories51 kcal
Protein3.9 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0.1 g
Total Fat3.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium137 mg
Potassium36 mg
Calcium16 mg
Iron0.5 mg
Magnesium4.4 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.2 mg
Vitamin A40 mcg
Vitamin E0.5 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate13 mcg
Choline74 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 4 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.
FRENCH SANDWICHES.— Fish, game, poultry, or any other meat may be used for these sandwiches. To 1 pt. of any of these add 2 hard-boiled eggs, chopped fine, and season with salt and pep- per. Add 2 tablespoons of capers and sufficient mayonnaise to soften. When this mixture has been spread on the bread add a sprinkling of finely chopped cress. Rub the yolk of 1 egg through a sieve
Cook this with the app: pantry check, scaling, and the assistant.