pescatariangluten-freedairy-freenut-freesoy-free
Indian Sandwiches
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Frank Ferguson, Franklin, IL.
Presented as published in 1912. 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
31Calories
3 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein3.5 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0 g
Total Fat1.6 g
Saturated Fat1.3 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol19 mg
Sodium2509 mg
Potassium70 mg
Calcium53 mg
Iron0.5 mg
Magnesium6.5 mg
Phosphorus66 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C8.9 mg
Vitamin A4.1 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate4.4 mcg
Choline10 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 88. The excerpt below is the record exactly as published.
INDIAN SANDWICHES.— Remove the skins and bones from 2 sardines; pound the meat to a paste; add 1 teaspoon of anchovy paste, a dasli of salt and red pepper, and rub in the hard-boiled yolks of 6 eggs. Add 2 tablespoons of olive oil
Cook this with the app: pantry check, scaling, and the assistant.