nut-freeegg-freesoy-free
German Sandwiches
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Ed. Kelley, Winnetka, IL.
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
576Calories
48 gProtein
17 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein48 g
Carbohydrates17 g
Fiber1.9 g
Sugars2.1 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.2 g
Omega-30.1 g
Cholesterol183 mg
Sodium1048 mg
Potassium709 mg
Calcium189 mg
Iron4.3 mg
Magnesium61 mg
Phosphorus543 mg
Zinc7.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C1.7 mg
Vitamin A76 mcg
Vitamin E0.9 mg
Vitamin K6.1 mcg
Vitamin B61 mg
Vitamin B123.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate49 mcg
Choline139 mg
Caffeine0 mg
Water186 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.
GERMAN SANDWICHES.— Spread between butter slices of rye bread, chopped beef, cheese, chicken or fish, covered with finely chopped pickles, or bologna sausage
Cook this with the app: pantry check, scaling, and the assistant.