vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Pig Sandwiches
From The farm cook & rule book, 1923
Serves 4
Dates may be used instead of figs.
Presented as published in 1923. 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
618Calories
14 gProtein
34 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein14 g
Carbohydrates34 g
Fiber5.9 g
Sugars9.8 g
Total Fat48 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol60 mg
Sodium48 mg
Potassium764 mg
Calcium141 mg
Iron2.5 mg
Magnesium81 mg
Phosphorus346 mg
Zinc1.6 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A3.9 mcg
Vitamin E0.1 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate4.9 mcg
Choline3 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 79. The excerpt below is the record exactly as published.
Pig Sandwiches Chop 1 cupful of figs and the same amount of nut meats in fine pieces. To this mixture add 1 cupful of cream and 2 tablespoon- fuls of lemon juice. Mix thoroughly and spread between thin slices of bread
Cook this with the app: pantry check, scaling, and the assistant.