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Gherkin Sandwiches (Sandwiches aux Cornichons)
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with parsley.
Presented as published in 1918. 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
989Calories
38 gProtein
155 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories989 kcal
Protein38 g
Carbohydrates155 g
Fiber9.3 g
Sugars18 g
Total Fat23 g
Saturated Fat7.6 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat7.3 g
Omega-30.6 g
Cholesterol377 mg
Sodium4064 mg
Potassium455 mg
Calcium776 mg
Iron12 mg
Magnesium94 mg
Phosphorus571 mg
Zinc3.9 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D1.8 mcg
Vitamin C2 mg
Vitamin A175 mcg
Vitamin E1.1 mg
Vitamin K94 mcg
Vitamin B60.4 mg
Vitamin B120.8 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)14 mg
Folate52 mcg
Choline288 mg
Caffeine0 mg
Water316 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 39. The excerpt below is the record exactly as published.
Gherkin Sandwiches ( Sandwiches aux Cornichons ) Five squares of bread, two tablespoons parmesan cheese, eight gherkins, yolks of two hard-boiled eggs, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.