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Brown Bread Sandwich

Name: Brown Bread Sandwich
Yield: 6 servings
Ingredients: one pint of cream; one teaspoon of salt; half pound of chopped nuts; Cut very thin slices of Boston brown bread

From How we cook in Tennessee .., 1906

Serves 6

Miss Pattie Crook

Presented as published in 1906. 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

506Calories

10 gProtein

15 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories506 kcal

Protein10 g

Carbohydrates15 g

Fiber5.2 g

Sugars1.9 g

Total Fat47 g

Saturated Fat17 g

Monounsaturated Fat18 g

Polyunsaturated Fat4.7 g

Omega-30 g

Cholesterol81 mg

Sodium468 mg

Potassium385 mg

Calcium157 mg

Iron1.6 mg

Magnesium113 mg

Phosphorus238 mg

Zinc1.4 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A2.5 mcg

Vitamin E9.7 mg

Vitamin K2.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.5 mg

Folate18 mcg

Choline22 mg

Caffeine0 mg

Water52 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 43. The excerpt below is the record exactly as published.

Brown Bread Sandwich. — Cut very thin slices of Boston brown bread in any shape desired. Whip one pint of cream very stiff. Stir in one teaspoon of salt and half pound of chopped nuts

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