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Cheese and Olive Sandwiches

Name: Cheese and Olive Sandwiches
Yield: 4 servings
Ingredients: Work a cream cheese until smooth; add i/o the quantity of finely chopped olives; Season with salt; moisten with mayonnaise dressing; Put between saltine crackers

From The Henderson cook book, 1914

Serves 4

Can be packed in jars for later use.

Presented as published in 1914. 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

70Calories

0 gProtein

1 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories70 kcal

Protein0.5 g

Carbohydrates1 g

Fiber0.1 g

Sugars0 g

Total Fat7.2 g

Saturated Fat1.9 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol6.3 mg

Sodium2503 mg

Potassium15 mg

Calcium12 mg

Iron0.2 mg

Magnesium1 mg

Phosphorus9.2 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.5 mcg

Vitamin E0.8 mg

Vitamin K1.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate1.1 mcg

Choline0.4 mg

Caffeine0 mg

Water7.5 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 25. The excerpt below is the record exactly as published.

CHEESE AND OLIVE SANDWICHES. Work a cream cheese until smooth and add i/o the quantity of finely chopped olives. Season with salt and moisten with mayonnaise dressing. Put between saltine crackers

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