Hot Lamb Sandwich
From Carolina cookery from Quaker kitchens, 1924
Presented as published in 1924. 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
243Calories
18 gProtein
0 gCarbs
19 gFat
Full nutrition (27 nutrients)
Calories243 kcal
Protein18 g
Carbohydrates0 g
Fiber0 g
Total Fat19 g
Saturated Fat8.1 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.5 g
Cholesterol70 mg
Sodium59 mg
Potassium239 mg
Calcium12 mg
Iron1.6 mg
Magnesium22 mg
Phosphorus166 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate19 mcg
Water63 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 34. The excerpt below is the record exactly as published.
HOT LAMB SANDWICH Make a gravy as for pork sandwich. Heat thin slices of the meat in the gravy and lay them down on a slice of bread. Spread the other slice with currant or mint jelly or, if mutton is used, with chopped capers. Close the sand- wich and serve with gravy. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.