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Brown Bread Sandwiches
From The Cook County cook book, 1912
Serves 1
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
940Calories
23 gProtein
50 gCarbs
79 gFat
Full nutrition (33 nutrients)
Calories940 kcal
Protein23 g
Carbohydrates50 g
Fiber11 g
Sugars4.6 g
Total Fat79 g
Saturated Fat7.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat57 g
Cholesterol0.6 mg
Sodium417 mg
Potassium1032 mg
Calcium192 mg
Iron4.8 mg
Magnesium242 mg
Phosphorus526 mg
Zinc4.4 mg
Copper2 mg
Manganese4.9 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A16 mcg
Vitamin E1 mg
Vitamin K51 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate124 mcg
Choline61 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 82. The excerpt below is the record exactly as published.
BROWN BREAD SANDWICHES.— Slice and butter Boston brown bread, which has been baked in baking powder cans. Wash, drain and dry crisp leaves of lettuce. Place lettuce between the bread, allowing the curly edge to come out over the sides. On the top off bread press ^ an English walnut
Cook this with the app: pantry check, scaling, and the assistant.