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Cherry Sandwiches
From Fruit recipes, 1907
Serves 4
Presented as published in 1907. 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
26Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein0.3 g
Carbohydrates5.7 g
Fiber0.1 g
Sugars0.8 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.4 mg
Potassium62 mg
Calcium5.1 mg
Iron0.2 mg
Magnesium4.7 mg
Phosphorus8.6 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.9 mcg
Choline0.1 mg
Caffeine0 mg
Water1.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 36. The excerpt below is the record exactly as published.
CHERRY SANDWICHES Mix equal parts of candied or Maraschino cherries, and chestnuts which have been boiled, blanched, and simmered in a little syrup (letting stand in this till cold). Spread long narrow saltines or thin bread and butter with the 84 FRUIT RECIPES mixture; placing two together and, if bread is used, cutting diagonally to form triangular sandwiches. A sprinkling of cress will add piquancy to the flavour.
Cook this with the app: pantry check, scaling, and the assistant.