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Tongue-and-Veal (or Chicken) Sandwiches

Name: Tongue-and-Veal (or Chicken) Sandwiches
Yield: 1 servings
Ingredients: one-half as much chopped celery as meat; Mix with salad dressing; Spread one piece of bread with butter; the other with the mixture

From Kirmess cook book, 1907

Serves 1

Presented as published in 1907. 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

173Calories

6 gProtein

32 gCarbs

2 gFat

Full nutrition (24 nutrients)

Calories173 kcal

Protein6 g

Carbohydrates32 g

Fiber1.3 g

Sugars3.1 g

Total Fat2.2 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Sodium383 mg

Potassium365 mg

Calcium173 mg

Iron1.9 mg

Magnesium28 mg

Phosphorus89 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin B60.1 mg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.7 mg

Water127 g

As published

This recipe was extracted from Kirmess cook book (1907), page 148. The excerpt below is the record exactly as published.

TONOUE-AND-VEAL (OB OHICKEN) SANDWICHES. Janet McKenzie Hill. Use a little less of the chopped tongue than of the other kind of meat, and one-half as much chopped cel- ery as meat. Mix with salad dressing. Spread one piece of bread with butter, the other with the mixture

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