Mediterraneanlunchnut-freesoy-freefish-freeshellfish-free

Lamb Sandwich

Name: Lamb Sandwich
Yield: 1 servings
Cuisine: Mediterranean
Ingredients: two cupfuls of cold cooked lamb; two tablespoons of grated cheese; a teaspoonful of mustard; salt to taste; pepper to taste; enough mayonnaise dressing to make a smooth paste; a slice of bread

From The national course in home economics, 1917

Serves 1

Presented as published in 1917. 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

782Calories

104 gProtein

17 gCarbs

30 gFat

Full nutrition (32 nutrients)

Calories782 kcal

Protein104 g

Carbohydrates17 g

Fiber0.9 g

Sugars1.7 g

Total Fat30 g

Saturated Fat12 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol321 mg

Sodium781 mg

Potassium1396 mg

Calcium248 mg

Iron9.5 mg

Magnesium139 mg

Phosphorus1030 mg

Zinc20 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin C0 mg

Vitamin A35 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.8 mg

Vitamin B1213 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)30 mg

Folate110 mcg

Choline2.1 mg

Water366 g

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 30. The excerpt below is the record exactly as published.

Lamb Sandwich Chop two cupfuls of cold cooked lamb fine, add two tablespoons of grated cheese, a teaspoonful of mustard, salt and pepper to taste, and enough mayonnaise dressing to make a smooth paste. Spread on a slice of bread

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