vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cheese and Honey Sandwiches
From The national course in home economics, 1917
Serves 1
Maple syrup may be substituted for honey.
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
431Calories
12 gProtein
70 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein12 g
Carbohydrates70 g
Fiber3.6 g
Sugars26 g
Total Fat12 g
Saturated Fat5.8 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol25 mg
Sodium597 mg
Potassium213 mg
Calcium188 mg
Iron3.6 mg
Magnesium46 mg
Phosphorus175 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate52 mcg
Choline14 mg
Caffeine0 mg
Water43 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 29. The excerpt below is the record exactly as published.
Cheese and Honey Sandwiches Spread a piece of buttered bread with a layer of cream cheese; over this spread a layer of honey and cover with another slice of bread
Cook this with the app: pantry check, scaling, and the assistant.