Hot Lamb Sandwich

Name: Hot Lamb Sandwich
Ingredients: Four slices of buttered toast; 1 tablespoon butter; 2 tablespoons flour; 1 can mushroom soup; pieces left over lamb

From The Chapel Hill cook book, 1935

Presented as published in 1935. 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

860Calories

64 gProtein

85 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories860 kcal

Protein64 g

Carbohydrates85 g

Fiber3.4 g

Sugars12 g

Total Fat39 g

Saturated Fat8.5 g

Monounsaturated Fat8 g

Polyunsaturated Fat8.7 g

Omega-30.2 g

Cholesterol188 mg

Sodium791 mg

Potassium952 mg

Calcium340 mg

Iron9.7 mg

Magnesium104 mg

Phosphorus663 mg

Zinc12 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C1.2 mg

Vitamin A21 mcg

Vitamin E1.6 mg

Vitamin K2.4 mcg

Vitamin B60.5 mg

Vitamin B126.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1 mg

Niacin (B3)22 mg

Folate104 mcg

Choline18 mg

Caffeine0 mg

Water496 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 44. The excerpt below is the record exactly as published.

HOT LAMB SANDWICH Four slices of buttered toast. Place on each slice of bread pieces left over lamb. Take 1 tablespoon butter blended with 2 tablespoons flour, add 1 can mushroom soup

Cook this with the app: pantry check, scaling, and the assistant.