dairy-freenut-freesoy-free
Reception Sandwiches
From The new practical housekeeping, 1890
Serves 6
Can also be served with lettuce.
Presented as published in 1890. 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
259Calories
14 gProtein
4 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories259 kcal
Protein14 g
Carbohydrates4.1 g
Fiber0.2 g
Sugars0.3 g
Total Fat20 g
Saturated Fat5.6 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat6.3 g
Omega-30 g
Cholesterol65 mg
Sodium158 mg
Potassium217 mg
Calcium29 mg
Iron2 mg
Magnesium18 mg
Phosphorus123 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1.9 mg
Vitamin A16 mcg
Vitamin E1.3 mg
Vitamin K3.2 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate5.3 mcg
Choline24 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 398. The excerpt below is the record exactly as published.
a pinch of cayenne, and a clove of garhc chopped, greatly improves it ; add as much sweet butter as would be spread on bread for sandwiches and mix well ; have some cold soda biscuit ; cut in two and spread the mixture between, or use muffins instead, or bread may be used. These are very nice for a picnic or festival table, and not half the work of those made in the usual way, as it saves buttering the bread. iMnck SandwicJies. — Chop sardines, ham and a few pickles Juite fine ; mix with mustard, pepper, salt, vinegar, and catsup if ked ; spread between bread nicely outtered. Cut crosswise. Mixed Sandwichss. — Chop fine some cold boiled ham, a little fat with the lean ; add equal part tongue and chicken also chopped fine ; make a dressing, of a half pound butter, three tablespoons salad oil, three of mustard, yolk of one egg, and a little salt ; mix well to- gether and spread smoothly on thin slices of bread. Ham alone maj be prepared thus. Either mixturies very nice. Reception Sandvnches. — Take equal quantities of the breast of a cold boiled chicken and cold boilea tongue, chop very fine, so fine in fact that the separate particles cannot be distinguished, add a half teaspoon celery salt, a pinch of ^ cayenne, teaspoon anchovy paste ana four tablespoons mayonnaise dressing. This quantity will be enough to season the breast of one large chicken and an e(][ual quantit} of tongue. When perfectly cold, spread some thin shoes of buttered bread
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Cook this with the app: pantry check, scaling, and the assistant.