Whole Meal Sandwich

Name: Whole Meal Sandwich
Ingredients: Kraft-ham mixture with mayonnaise spread on one slice bread; Hard boiled egg, mashed and seasoned with salt, pepper and mayonnaise on second slice of bread; Grated carrots and cabbage mixed with mayonnaise; and cabbage mixed with mayonnaise; Cover entire sandwich with softened cream cheese

From The Wilson cook book, 1941

Mrs. GEO. WARREN.

Presented as published in 1941. 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

382Calories

15 gProtein

63 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories382 kcal

Protein15 g

Carbohydrates63 g

Fiber2 g

Sugars3 g

Total Fat7.8 g

Saturated Fat1.7 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0.9 g

Cholesterol187 mg

Sodium384 mg

Potassium2041 mg

Calcium422 mg

Iron1.5 mg

Magnesium137 mg

Phosphorus347 mg

Zinc2.6 mg

Copper0.1 mg

Manganese2.3 mg

Vitamin D1.1 mcg

Vitamin C364 mg

Vitamin A582 mcg

Vitamin E1.1 mg

Vitamin K543 mcg

Vitamin B61.4 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate29 mcg

Choline152 mg

Caffeine0 mg

Water919 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 18. The excerpt below is the record exactly as published.

Whole Meal Sandwich Kraft-ham mixture with mayonnaise spread on one slice bread. Hard boiled egg, mashed and seasoned with salt, pepper and mayonnaise on second slice of bread. Grated carrots and cabbage mixed with mayonnaise and spread on third slice of bread. Cover entire sandwich with softened cream cheese

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