Roquefort Cheese Sandwiches a la New York
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Different cheeses can be used.
Presented as published in 1924. 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
1715Calories
70 gProtein
238 gCarbs
85 gFat
Full nutrition (30 nutrients)
Calories1715 kcal
Protein70 g
Carbohydrates238 g
Fiber11 g
Sugars26 g
Total Fat85 g
Saturated Fat26 g
Monounsaturated Fat13 g
Polyunsaturated Fat10 g
Omega-31 g
Cholesterol197 mg
Sodium4346 mg
Potassium674 mg
Calcium1769 mg
Iron17 mg
Magnesium164 mg
Phosphorus995 mg
Zinc6.6 mg
Copper0.6 mg
Manganese3.1 mg
Vitamin C0 mg
Vitamin A333 mcg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)24 mg
Folate56 mcg
Water224 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 22. The excerpt below is the record exactly as published.
Roquefort Cheese Sandwiches & la New York Sandwiches de Fro mage de Roquefort a la New-York Take a quarter of a pound of Roquefort cheese and stir it to a cream; add to it three tablespoons of butter. Cut sixteen slices of bread very thin and butter them; spread eight of the slices of bread with the cheese, the other buttered slices put on the top; press it down firmly and cut it in a heart, a triangle, or a star shape. Ar¬ range them on a platter with lettuce leaves and garnish with the MRS. ERICSSON HAMMOND’S COOK BOOK 31 heart of the lettuce
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