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Cheese and Pimento Sandwiches
From Lessons in cooking through preparation of meals, 1912
Serves 1
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
385Calories
27 gProtein
27 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories385 kcal
Protein27 g
Carbohydrates27 g
Fiber5.8 g
Sugars14 g
Total Fat20 g
Saturated Fat5.9 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol26 mg
Sodium1721 mg
Potassium578 mg
Calcium356 mg
Iron12 mg
Magnesium36 mg
Phosphorus362 mg
Zinc2 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C164 mg
Vitamin A430 mcg
Vitamin E3.7 mg
Vitamin K18 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.4 mg
Folate34 mcg
Choline26 mg
Caffeine0 mg
Water465 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 35. The excerpt below is the record exactly as published.
cheese and pimento sandwiches drop cakes cocoa Cheese and Pimento Sandwiches Use the Cottage Cheese left from Friday's lunch; mix with an equal proportion of chopped pimentoes and olives. Cut bread thin, butter one slice
Cook this with the app: pantry check, scaling, and the assistant.