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Salmagundi Sandwich
From Kentucky receipt book, 1903
Serves 1
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
330Calories
42 gProtein
21 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories330 kcal
Protein42 g
Carbohydrates21 g
Fiber2 g
Sugars5.6 g
Total Fat9 g
Saturated Fat1.5 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol124 mg
Sodium976 mg
Potassium669 mg
Calcium113 mg
Iron2.7 mg
Magnesium58 mg
Phosphorus416 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A15 mcg
Vitamin E0.7 mg
Vitamin K25 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate36 mcg
Choline6.9 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 76. The excerpt below is the record exactly as published.
Salmagundi Sandwich. Have thin slices of bread toasted, trim off the crust, butter and spread with potted ham ; then minced pickle cut in thin slices ; cook- ed asparagus tips at each corner, and slices of chicken breast. Cover with a boiled salad dressing; garnish with shredded olives
Cook this with the app: pantry check, scaling, and the assistant.