vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Olive Sandwich
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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
417Calories
3 gProtein
8 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories417 kcal
Protein3.4 g
Carbohydrates8 g
Fiber2.9 g
Sugars0.7 g
Total Fat43 g
Saturated Fat7 g
Monounsaturated Fat15 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol62 mg
Sodium876 mg
Potassium129 mg
Calcium100 mg
Iron6.8 mg
Magnesium13 mg
Phosphorus54 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0.8 mg
Vitamin A143 mcg
Vitamin E7.6 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate9.4 mcg
Choline61 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 138. The excerpt below is the record exactly as published.
OLIVE SANDWICH. Chop or cut into small pieces one quart of ripe, split olives. Mix lightly with one-half pint of mayonnaise dressing and the yolks of two hard-boiled eggs, rubbed to a paste with two tablespoonfuls of thick, sweet cream. Season with paprika and a little salt
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