Lamb Sandwiches
From À la mode cookery, 1902
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
72Calories
7 gProtein
6 gCarbs
2 gFat
Full nutrition (29 nutrients)
Calories72 kcal
Protein7.3 g
Carbohydrates5.9 g
Fiber0 g
Total Fat1.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol20 mg
Sodium23 mg
Potassium424 mg
Calcium36 mg
Iron0.5 mg
Magnesium28 mg
Phosphorus103 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K48 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate6.9 mcg
Water214 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 68. The excerpt below is the record exactly as published.
Lamb Sandwiches Line some sandwich-moulds with aspic jelly flavoured with mint ; when set, lay on the jelly some very thin slices of cold lamb, on which lay some shreds of cucumber
Cook this with the app: pantry check, scaling, and the assistant.