Invalid Sandwiches
From À la mode cookery, 1902
These are nourishing but may be refused by patients if they know the contents.
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
161Calories
25 gProtein
0 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein25 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6.9 g
Saturated Fat2.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol70 mg
Sodium62 mg
Potassium349 mg
Calcium20 mg
Iron2.2 mg
Magnesium24 mg
Phosphorus219 mg
Zinc5.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.7 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.2 mg
Folate10 mcg
Choline84 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 78. The excerpt below is the record exactly as published.
Invalid Sandwiches Take a quarter of a pound of raw fillet of beef, scrape it into fine threads, and place it on small deli- cately cut sandwiches. Pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.