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Beet and Cheese Sandwich
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
304Calories
14 gProtein
35 gCarbs
12 gFat
Full nutrition (31 nutrients)
Calories304 kcal
Protein14 g
Carbohydrates35 g
Fiber7.7 g
Sugars13 g
Total Fat12 g
Saturated Fat6 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol30 mg
Sodium591 mg
Potassium827 mg
Calcium306 mg
Iron2 mg
Magnesium63 mg
Phosphorus247 mg
Zinc2.1 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin C10 mg
Vitamin A95 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate238 mcg
Water220 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 32. The excerpt below is the record exactly as published.
Beet and Cheese Sandwich Chop a cupful of cold cooked beets very fine, season, mix well with mayonnaise and spread on a piece of bread. Cover the other slice of bread with highly seasoned cream cheese
Cook this with the app: pantry check, scaling, and the assistant.