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Game Sandwiches
From The Cook County cook book, 1912
Serves 1
A gourmet 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
931Calories
122 gProtein
9 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories931 kcal
Protein122 g
Carbohydrates9.3 g
Fiber0.5 g
Sugars1.1 g
Total Fat41 g
Saturated Fat5 g
Monounsaturated Fat15 g
Polyunsaturated Fat12 g
Cholesterol515 mg
Sodium323 mg
Potassium1770 mg
Calcium88 mg
Iron19 mg
Magnesium140 mg
Phosphorus1127 mg
Zinc9.2 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.8 mg
Vitamin K7 mcg
Vitamin B61.9 mg
Vitamin B1233 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)34 mg
Folate58 mcg
Choline466 mg
Caffeine0 mg
Water238 g
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.
GAME SANDWICHES.— Cut the meat in very thin slices from roasted partridges, grouse or any ga'me. Lay the meat on delicately thin, fresh toast, strew celery over and season well with tartar sauce
Cook this with the app: pantry check, scaling, and the assistant.