pescatariannut-freesoy-free
Victoria Sandwiches, Savoury
From Cassell's dictionary of cookery, 1892
Serves 6
Cover with a damp napkin if not served immediately.
Presented as published in 1892. 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
8Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.4 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol3.4 mg
Sodium147 mg
Potassium22 mg
Calcium9.3 mg
Iron0.2 mg
Magnesium2.8 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0.5 mcg
Choline3.4 mg
Caffeine0 mg
Water2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2219. The excerpt below is the record exactly as published.
. Victoria Sandwiches, SavouiTr (for breakfast, luncheon, &c.). — Wash six or eight anchovies, cut oft' their heads and flns, take out the back-bones, and divide each fish in two, from the shoulder to the tail. Cut an equal number of thin slices of brown bread and butter ; put between two slices alternate layers of hard- boiled eggs, mustard and cress cut small
Cook this with the app: pantry check, scaling, and the assistant.