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Brunette Sandwiches
From The Cook County cook book, 1912
Serves 1
Keep in a moist atmosphere until time to serve.
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
338Calories
28 gProtein
39 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein28 g
Carbohydrates39 g
Fiber2.2 g
Sugars12 g
Total Fat7.7 g
Saturated Fat3.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol27 mg
Sodium1205 mg
Potassium720 mg
Calcium291 mg
Iron1.3 mg
Magnesium62 mg
Phosphorus419 mg
Zinc2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A163 mcg
Vitamin E0.3 mg
Vitamin K47 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.2 mg
Folate27 mcg
Choline11 mg
Caffeine0 mg
Water426 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 83. The excerpt below is the record exactly as published.
BRUNETTE SANDWICHES.— Slice Boston brown bread very thin, butter lightly and spread with cottage cheese. Have ready crisp lettuce leaves, dip each in a bowl of salad dressing
Cook this with the app: pantry check, scaling, and the assistant.