Southernvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese and Pimento Sandwiches
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
24Calories
0 gProtein
1 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein0.5 g
Carbohydrates0.9 g
Fiber0.2 g
Sugars0.3 g
Total Fat2.1 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol6.3 mg
Sodium25 mg
Potassium28 mg
Calcium6.8 mg
Iron0.2 mg
Magnesium1.3 mg
Phosphorus8.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline0.8 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 84. The excerpt below is the record exactly as published.
CHEESE AND PIMENTO SANDWICHES.— Mince 2 cans pimentos, drained from the liquid; add a small cream cheese
Cook this with the app: pantry check, scaling, and the assistant.