Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup of drained baked beans through the food chopper
- a cup of milk
- a pinch of salt
- 73 sandwich fillings
- 6 eggs
- 1 tbs
- 2 dozen large olives
- 1 tsp
- salt
- cayenne
Directions
Cut very thin slices from the center of medium sized white onions and throw them into ice water for an hour. Dry, dip in French dressing and lay them on thin circles of black bread, covering them each with a thin layer of shredded smoked sturgeon or whitefish, dusted lightly with paprika.
CLUB SANDWICH. If you want a really delicious club sandwich use tongue instead of ham. You may use ham, or rather crisp little strips of breakfast bacon, also introduce a little hard boiled egg crumbled fine, and some minced olives.
SANDWICH FILLINGS. First — Blanch } of a lb. of almonds, add the same weight each of English walnuts and seeded raisins, and put through the food chopper. Moisten with grape juice till the mixture is soft enough to spread easily.
Second — Chop celery very fine, add an equal amount of cream cheese, and sufficient sweet cream to moisten to a paste.
Third — Boil 6 eggs for an hour, shell them and put through the food chopper. Make a thick sauce with 1 tbs. of butter; J tsp. of currypowder; J of a cup of milk; a pinch of salt ; half the egg paste with more salt and cayenne to season well.
Fourth — Stone and steam a \ cup of dates and the same quantity of seeded raisins. When soft beat together to a paste.
Fifth — Stone and pound to a paste 2 dozen large olives. Mix with a scant \ cup of thick mayonnaise. Pimolas may be used in the same way.
Sixth — Blend together equal quantities of pounded English walnuts and neufchatel cheese, moistening with thick mayonnaise.
Seventh — Put 1 cup of drained baked beans through the food chopper, add 1 tsp. of chopped parsley, a few drops of celery extract, 1 tsp. of onion juice and a very little made mustard.
Eighth — From some roast lamb trim off all fat and put through the food chopper, then pound to a paste. Season with salt, a little curry powder and moisten with sweet cream.