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Vegetable Sandwiches

Name: Vegetable Sandwiches
Yield: 1 servings
Ingredients: Cut thin slices of bread; spread with softened butter; spread on mayonnaise; a sprinkling of minced parsley; a little salt; 1 shake of white pepper

From The Cook County cook book, 1912

Serves 1

Decorate with sprays of curled parsley.

Presented as published in 1912. 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

170Calories

6 gProtein

35 gCarbs

2 gFat

Full nutrition (30 nutrients)

Calories170 kcal

Protein5.9 g

Carbohydrates35 g

Fiber8.6 g

Sugars1.6 g

Total Fat1.7 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol0 mg

Sodium145 mg

Potassium57 mg

Calcium143 mg

Iron5.3 mg

Magnesium35 mg

Phosphorus87 mg

Zinc0.6 mg

Copper0.3 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C6.3 mg

Vitamin A0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate3 mcg

Water14 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 94. The excerpt below is the record exactly as published.

VEGETABLE SANDWICHES.— Cut thin slices of bread with a small, round biscuit cutter; spread with softened butter, cut out the leaves of lettuce the same size, lay 1 on a slice of bread, spread on mayonnaise, then a sprinkling of minced parsley, a little salt, and 1 shake of white pepper

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