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Sandwiches, Careme
From The Hotel St. Francis cook book, 1919
Serves 3
The mixture can also be combined with three hard-boiled eggs and served on lettuce leaves as a salad.
Presented as published in 1919. 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
578Calories
2 gProtein
90 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein2.2 g
Carbohydrates90 g
Fiber3.4 g
Sugars70 g
Total Fat28 g
Saturated Fat4.5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat17 g
Omega-32 g
Cholesterol15 mg
Sodium296 mg
Potassium279 mg
Calcium67 mg
Iron3.3 mg
Magnesium25 mg
Phosphorus56 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C25 mg
Vitamin A250 mcg
Vitamin E2.6 mg
Vitamin K259 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate43 mcg
Choline24 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 75. The excerpt below is the record exactly as published.
Sandwiches, Careme. Mince fine one-half dozen sweet mixed pickles. Shred the meat of one lobster, and mix with the pickles, season with salt and pepper, and add a whiskey glass of tarragon. Let stand for a few minutes, then squeeze out the vinegar and add half a cup of mayonnaise
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