vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lettuce and Mayonnaise Sandwiches
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Serve as soon as possible.
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
408Calories
24 gProtein
12 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories408 kcal
Protein24 g
Carbohydrates12 g
Fiber0 g
Sugars2 g
Total Fat28 g
Saturated Fat7.2 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat8.1 g
Omega-30.7 g
Cholesterol658 mg
Sodium345 mg
Potassium640 mg
Calcium131 mg
Iron2.2 mg
Magnesium37 mg
Phosphorus361 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.9 mcg
Vitamin C0 mg
Vitamin A263 mcg
Vitamin E2.2 mg
Vitamin K82 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.8 mg
Folate78 mcg
Choline519 mg
Caffeine0 mg
Water420 g
Estimated from matched ingredients across 2 servings.
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.
the yolks of seven hard-boiled eggs with salt and pepper, powder them, and then mix with enough mayonnaise to make a thin paste. Have slices of bread sparingly spread with the mayonnaise, cover each one with some of the small leaves from the heart of the lettuce
Cook this with the app: pantry check, scaling, and the assistant.