Cheese and Jelly Sandwiches
From The school kitchen textbook, 1915
Provide a napkin, knife, fork, teaspoon, wooden plate, and enamelled cup.
Presented as published in 1915. 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
2632Calories
54 gProtein
340 gCarbs
117 gFat
Full nutrition (34 nutrients)
Calories2632 kcal
Protein54 g
Carbohydrates340 g
Fiber3.5 g
Sugars156 g
Total Fat117 g
Saturated Fat67 g
Monounsaturated Fat25 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol342 mg
Sodium1670 mg
Potassium2084 mg
Calcium1063 mg
Iron4.1 mg
Magnesium140 mg
Phosphorus1189 mg
Zinc6.4 mg
Copper1.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A412 mcg
Vitamin E1.2 mg
Vitamin K8.1 mcg
Vitamin B61.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)18 mg
Folate213 mcg
Choline33 mg
Caffeine0 mg
Water282 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 49. The excerpt below is the record exactly as published.
Cheese and Jelly Sandwiches Use cream cheese or any common cheese grated ; spread half the wafers with cheese and half with jelly; chop the nuts
Cook this with the app: pantry check, scaling, and the assistant.