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Spanish Sandwich Filling

Name: Spanish Sandwich Filling
Yield: 1 servings
Ingredients: 2 anchovies; 1 teaspoon prepared mustard; 2 pickles; 2 tablespoons salad oil; 1 sprig parsley; 2 tablespoons vinegar; 3 tablespoons capers; 2 hard-cooked eggs, finely chopped; Salt; paprika

From Boston Cooking-School cook book, 1896

Serves 1

Presented as published in 1896. 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

279Calories

3 gProtein

3 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories279 kcal

Protein3.5 g

Carbohydrates2.7 g

Fiber1.6 g

Sugars0.9 g

Total Fat29 g

Saturated Fat2.3 g

Monounsaturated Fat21 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol6.8 mg

Sodium1365 mg

Potassium130 mg

Calcium64 mg

Iron1.1 mg

Magnesium21 mg

Phosphorus39 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C4.8 mg

Vitamin A13 mcg

Vitamin E9.9 mg

Vitamin K51 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate14 mcg

Choline8.8 mg

Caffeine0 mg

Water108 g

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 297. The excerpt below is the record exactly as published.

SPANISH SANDWICH FILLING 2 anchovies 1 teaspoon prepared mustard 2 pickles 2 tablespoons salad oil 1 sprig parsley 2 tablespoons vinegar 3 tablespoons capers * 2 hard-cooked eggs, finely chopped Salt and paprika

Cook this with the app: pantry check, scaling, and the assistant.