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Cheese and Nut Salad Sandwich
From The national course in home economics, 1917
Serves 4
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
711Calories
28 gProtein
17 gCarbs
59 gFat
Full nutrition (31 nutrients)
Calories711 kcal
Protein28 g
Carbohydrates17 g
Fiber1.9 g
Sugars4 g
Total Fat59 g
Saturated Fat24 g
Monounsaturated Fat12 g
Polyunsaturated Fat17 g
Omega-30.2 g
Cholesterol119 mg
Sodium2094 mg
Potassium330 mg
Calcium1114 mg
Iron1.8 mg
Magnesium78 mg
Phosphorus787 mg
Zinc3.9 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D9.1 mcg
Vitamin A366 mcg
Vitamin E1 mg
Vitamin K4.4 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Choline23 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 32. The excerpt below is the record exactly as published.
Cheese and Nut Salad Sandwich Run a cupful of shelled walnuts and two cupfuls of American cheese through a food chopper. Season with paprika and mix well with boiled salad dressing until it will spread easily. Place between two slices of bread. Garnish with olive or pickle
Cook this with the app: pantry check, scaling, and the assistant.