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Mutton Sandwiches
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
133Calories
4 gProtein
19 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein4.4 g
Carbohydrates19 g
Fiber2.5 g
Sugars8 g
Total Fat5.7 g
Saturated Fat2.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol12 mg
Sodium3052 mg
Potassium456 mg
Calcium104 mg
Iron1.6 mg
Magnesium29 mg
Phosphorus100 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A176 mcg
Vitamin E2.3 mg
Vitamin K38 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate7.6 mcg
Choline8.3 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 90. The excerpt below is the record exactly as published.
MUTTON SANDWICHES.— Spread bread with salad dress- ing, mixed with minced capers, and place on this a layer of chopped mutton, seasoned with salt, paprika and tomato catsup, or chopped roast mutton, seasoned with grated cheese and mustard, and moist- ened with cream. Use with lettuce leaves, dipped in salad dressing
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