pescatariangluten-freenut-freesoy-free
Sandwich Fillings
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Various combinations can be used.
Presented as published in 1911. 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
432Calories
13 gProtein
9 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein13 g
Carbohydrates8.6 g
Fiber0.3 g
Sugars2.7 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat13 g
Omega-31.4 g
Cholesterol97 mg
Sodium405 mg
Potassium251 mg
Calcium296 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus265 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C39 mg
Vitamin A91 mcg
Vitamin E1.7 mg
Vitamin K43 mcg
Vitamin B60.1 mg
Vitamin B122.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate29 mcg
Choline32 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 29. The excerpt below is the record exactly as published.
SANDWICH FILLINGS— Other timely and appetizing fill- ings are green pepper and cucumber chopped fine and squeezed dry, then seasoned with mayonnaise, any of the potted and deviled meats seasoned with chopped parsley or cress with a teaspoonful creamed butter to make it spread, cheese and chopped spinach moistened with lemon juice and mayonnaise, veal chopped fine with celery or cress and mayonnaise. Camem- bert cheese heated slightly, just enough to spread, a Boston rarebit made with cream and egg left over scrambled eggs and cress, roast chicken and chopped dill pickles, cheese and chopped dates or figs, orange marmalade, and sardines pounded to a paste
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