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Sandwiches A La Parisienne
From The Cook County cook book, 1912
Serves 1
Use fish, poultry, or game.
Presented as published in 1912. 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
149Calories
13 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories149 kcal
Protein13 g
Carbohydrates1.9 g
Fiber0.8 g
Sugars0.5 g
Total Fat9.7 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium730 mg
Potassium148 mg
Calcium66 mg
Iron2.2 mg
Magnesium20 mg
Phosphorus201 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C1.1 mg
Vitamin A162 mcg
Vitamin E1.3 mg
Vitamin K6.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate53 mcg
Choline296 mg
Caffeine0 mg
Water97 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 91. The excerpt below is the record exactly as published.
SANDWICHES A LA PARISIENNE.— Use fish, poultry or game. If fish is used, free the fish froim bones and skin, mince it finely, season with salt and cayenne, and put it into a basin with 2 hard-boiled eggs, finely chopped, some minced capers, and suffi- cient fish sauce to moisten the whole
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