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Brown Bread Sandwiches with Cheese
From The Cook County cook book, 1912
Serves 4
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
131Calories
7 gProtein
7 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein6.6 g
Carbohydrates7.1 g
Fiber0.7 g
Sugars0.4 g
Total Fat8.7 g
Saturated Fat4.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol25 mg
Sodium257 mg
Potassium67 mg
Calcium186 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus131 mg
Zinc1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A82 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate6.9 mcg
Choline3.5 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
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 WITH CHEESE.— I»i- stead of nut and lettuce leaf, use thin slices of cheese
Cook this with the app: pantry check, scaling, and the assistant.