Cheese and Nut Sandwiches

Name: Cheese and Nut Sandwiches
Ingredients: Two cakes of Neufchatel cheese; one-half cup pecan nuts; Moisten with a little mayonnaise dressing.; Cut bread into very thin slices and butter.

From The Federation cook book, 1910

Presented as published in 1910. 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

409Calories

5 gProtein

8 gCarbs

43 gFat

Full nutrition (33 nutrients)

Calories409 kcal

Protein5.4 g

Carbohydrates8.2 g

Fiber5.7 g

Sugars2.3 g

Total Fat43 g

Saturated Fat3.7 g

Monounsaturated Fat24 g

Polyunsaturated Fat13 g

Cholesterol0 mg

Sodium0 mg

Potassium243 mg

Calcium41 mg

Iron1.5 mg

Magnesium72 mg

Phosphorus164 mg

Zinc2.7 mg

Copper0.7 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A1.8 mcg

Vitamin E0.8 mg

Vitamin K2.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate13 mcg

Choline24 mg

Caffeine0 mg

Water2.1 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 14. The excerpt below is the record exactly as published.

Cheese and Nut Sandwiches Two cakes of Neufchatel cheese mashed fine, one-half cup pecan nuts chopped fine. Moisten with a little mayon- naise dressing. Cut bread into very thin slices and butter.

Cook this with the app: pantry check, scaling, and the assistant.