Northern Sandwich
From Salads, sandwiches, and savouries, 1901
Presented as published in 1901. 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
164Calories
6 gProtein
30 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein5.9 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat2.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol0.9 mg
Sodium323 mg
Potassium76 mg
Calcium129 mg
Iron2.1 mg
Magnesium17 mg
Phosphorus70 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate0.1 mcg
Choline0.9 mg
Caffeine0 mg
Water22 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 18. The excerpt below is the record exactly as published.
Northern Sandwich. — Pick the flesh from a cold cooked Finnon haddock, mince it, then pound it with one-third its bulk of fresh butter and quarter its bulk of anchovy paste. Stir this all over the fire, seasoning it to taste with salt, pepper, and minced parsley till blended, then leave till cold. Lightly toast some bread
Cook this with the app: pantry check, scaling, and the assistant.