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Ham Sandwiches
From Cassell's dictionary of cookery, 1892
Serves 1
Good with potted ham instead of boiled ham.
Presented as published in 1892. 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
199Calories
11 gProtein
30 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories199 kcal
Protein11 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat3.6 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol13 mg
Sodium666 mg
Potassium163 mg
Calcium128 mg
Iron2.2 mg
Magnesium21 mg
Phosphorus126 mg
Zinc1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.2 mg
Folate1 mcg
Choline21 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 683. The excerpt below is the record exactly as published.
Ham Sandwiches.— Take slices of stale bread, two days old, and the eighth of an inch in thickness. Cut them neatly with a sharp knife, butter them, and cover one slice evenly with thin slices of ham, cut into pieces about an inch in length, and from which all the skin and HAM (297) HAM unpalatable pieces have been removed. Spread a little mustard
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