Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Mediterraneanlunchnut-free
Lamb Sandwich
From The national course in home economics, 1917
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- two cupfuls of cold cooked lamb
- two tablespoons of grated cheese
- a teaspoonful of mustard
- salt to taste
- pepper to taste
- enough mayonnaise dressing to make a smooth paste
- a slice of bread
Method
Chop the cold cooked lamb fine, add grated cheese, mustard, salt, and pepper to taste, and enough mayonnaise dressing to make a smooth paste.
Spread on a slice of bread and cover.
Garnish with pickle.
Nutrition per serving
782Calories
104 gProtein
17 gCarbs
30 gFat
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 30. The excerpt below is the record exactly as published.
Lamb Sandwich Chop two cupfuls of cold cooked lamb fine, add two tablespoons of grated cheese, a teaspoonful of mustard, salt and pepper to taste, and enough mayonnaise dressing to make a smooth paste. Spread on a slice of bread
Cook this with the app: pantry check, scaling, and the assistant.