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Sportsman Sandwiches
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
53Calories
4 gProtein
7 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories53 kcal
Protein4 g
Carbohydrates7.4 g
Fiber0.3 g
Sugars0.8 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol5.8 mg
Sodium78 mg
Potassium55 mg
Calcium33 mg
Iron0.7 mg
Magnesium8 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate1 mcg
Water15 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 267. The excerpt below is the record exactly as published.
Sportsman Sandwiches. — Cut some slices of white bread about a quarter of an inch thick, toast them lightly on both sides, split and butter them, lay between them some very thin slices of roast game, spread over the meat a little tartare sauce in which a little French mustard has been mixed, and press the Sandwiches together. Pack them in waterproof butter paper so as to keep them moist. Wash and dry a few leaves of cress, endive, or lettuce
Cook this with the app: pantry check, scaling, and the assistant.