dairy-freenut-freesoy-free
Sandwiches a la Victoria
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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
929Calories
43 gProtein
117 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories929 kcal
Protein43 g
Carbohydrates117 g
Fiber17 g
Sugars19 g
Total Fat35 g
Saturated Fat7.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat14 g
Omega-30.7 g
Cholesterol90 mg
Sodium2035 mg
Potassium919 mg
Calcium290 mg
Iron7.2 mg
Magnesium225 mg
Phosphorus712 mg
Zinc6.4 mg
Copper0.7 mg
Manganese5.3 mg
Vitamin D0.6 mcg
Vitamin C1.4 mg
Vitamin A39 mcg
Vitamin E3.3 mg
Vitamin K28 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)18 mg
Folate77 mcg
Choline140 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 71. The excerpt below is the record exactly as published.
SANDWICHES A LA VICTORIA. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles — Take a dozen very small rolls — round ones are best, cut a small piece from the end of each, remove the crumbs and fill with this mixture: Remove the white meat from a good-sized chicken; use nearly the same quan- tity of cold boiled ham; freshen eight An- chovies and drain them; chop all very fine and mix well; add enough mayonnaise, fla- vored with a few chopped chives
Cook this with the app: pantry check, scaling, and the assistant.