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Apple Sandwiches
From The Cook County cook book, 1912
Serves 1
A sweet and crunchy sandwich.
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
457Calories
11 gProtein
54 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein11 g
Carbohydrates54 g
Fiber2.9 g
Sugars4.7 g
Total Fat23 g
Saturated Fat3.4 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat13 g
Omega-30.1 g
Cholesterol0 mg
Sodium524 mg
Potassium502 mg
Calcium125 mg
Iron2.9 mg
Magnesium54 mg
Phosphorus196 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A14 mcg
Vitamin E3.1 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.7 mg
Folate78 mcg
Choline14 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 81. The excerpt below is the record exactly as published.
APPLE SANDWICHES.— Chop uncooked apples fine, mix with mayonnaise dressing and spread between slices of well but- tered bread. To this combination may be added chopped celery, white grapes, seasoned with oil and lemon juice, and chopped nuts
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