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Indian Sandwiches

Name: Indian Sandwiches
Yield: 1 servings
Ingredients: the white meat of a cooked chicken; almost as much cooked ham; four freshened anchovies; two cups of velouté sauce; one dessertspoonful of curry powder; the juice of half a lemon

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 1

Place Parmesan cheese balls on top before serving.

Presented as published in 1902. 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

536Calories

50 gProtein

5 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories536 kcal

Protein50 g

Carbohydrates4.7 g

Fiber1.2 g

Sugars1.4 g

Total Fat36 g

Saturated Fat9.5 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.4 g

Omega-30 g

Cholesterol246 mg

Sodium1824 mg

Potassium753 mg

Calcium112 mg

Iron3.2 mg

Magnesium63 mg

Phosphorus541 mg

Zinc4.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C19 mg

Vitamin A50 mcg

Vitamin E1.7 mg

Vitamin K3.9 mcg

Vitamin B60.4 mg

Vitamin B121.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)15 mg

Folate29 mcg

Choline139 mg

Caffeine0 mg

Water167 g

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 147. The excerpt below is the record exactly as published.

Indian Sandwiohea Cut the white meat of a cooked chicken in small piecea. Take almost as much cooked ham and four freshened anchovies and cut in small pieces. Mix two cups of velouté sauce with one dessertspoonful of curry powder which has been blended with a little water. Stir over the fire until it becomes a thick sauce. Then add the chicken, etc., and the juice of half a lemon

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