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Tomato Sandwiches (Sandwiches a la Tomate)
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
409Calories
15 gProtein
76 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein15 g
Carbohydrates76 g
Fiber5 g
Sugars11 g
Total Fat4.9 g
Saturated Fat1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.4 g
Omega-30.2 g
Cholesterol0 mg
Sodium630 mg
Potassium995 mg
Calcium314 mg
Iron4.6 mg
Magnesium72 mg
Phosphorus237 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A77 mcg
Vitamin E1 mg
Vitamin K76 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.5 mg
Folate28 mcg
Choline12 mg
Caffeine0 mg
Water504 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 39. The excerpt below is the record exactly as published.
omato Sandwiches ( Sandwiches a la Tom ate) Eight slices bread and butter, three tomatoes, pepper and salt to taste, one bunch cress or lettuce. AMERICAN COOK BOOK How to Make It. Cut some slices of bread and butter; season well with pepper and salt; put a slice of tomato on the bread and another slice of bread on top. Cut into oblongs. Serve on a napkin, with cress or lettuce in the centre. Chicken Sandwiches ( Sandwiches au Poulet) Eight slices of bread
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