Luncheon Sandwiches
From The Federation cook book, 1910
Very fine.
Presented as published in 1910. 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
635Calories
40 gProtein
45 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein40 g
Carbohydrates45 g
Fiber8.9 g
Sugars6.6 g
Total Fat35 g
Saturated Fat19 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol106 mg
Sodium2139 mg
Potassium775 mg
Calcium1220 mg
Iron3.3 mg
Magnesium100 mg
Phosphorus854 mg
Zinc5.8 mg
Copper0.4 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A284 mcg
Vitamin E0.9 mg
Vitamin K44 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate40 mcg
Choline29 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 14. The excerpt below is the record exactly as published.
Luncheon Sandwiches 1 small onion 9 olives 1 green pepper Chow chow pickle 1 cupful grated cheese
Cook this with the app: pantry check, scaling, and the assistant.