gluten-freedairy-freenut-freesoy-free
Salad Sandwiches
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
246Calories
11 gProtein
5 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories246 kcal
Protein11 g
Carbohydrates5 g
Fiber1.8 g
Sugars0.7 g
Total Fat21 g
Saturated Fat5.1 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat8 g
Omega-30.7 g
Cholesterol54 mg
Sodium176 mg
Potassium291 mg
Calcium31 mg
Iron2 mg
Magnesium24 mg
Phosphorus110 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C6.3 mg
Vitamin A145 mcg
Vitamin E2.5 mg
Vitamin K28 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate11 mcg
Choline27 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 148. The excerpt below is the record exactly as published.
SALAD SANDWICHES. Four ounces from the breast of chicken (one-half a cup), four ounces of braised tongue, one-half teaspoon- ful of celery salt, a few grains of cayenne, one teaspoon- ful of anchovy paste, four tablespoonfuls of mayonnaise
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