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Cheese Sandwiches
From The national course in home economics, 1917
Serves 1
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
264Calories
11 gProtein
30 gCarbs
11 gFat
Full nutrition (30 nutrients)
Calories264 kcal
Protein11 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.3 g
Total Fat11 g
Saturated Fat5.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol25 mg
Sodium450 mg
Potassium89 mg
Calcium303 mg
Iron2.1 mg
Magnesium23 mg
Phosphorus182 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin A79 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate5.3 mcg
Water31 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 126. The excerpt below is the record exactly as published.
CHEESE SANDWICHES. Cut cheese in slices about one-quarter of an inch thick and lay between slices of bread
Cook this with the app: pantry check, scaling, and the assistant.