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Cress Sandwich
From The Cook County cook book, 1912
Serves 1
Simple sandwich preparation.
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
82Calories
3 gProtein
15 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories82 kcal
Protein3.2 g
Carbohydrates15 g
Fiber0.9 g
Sugars2.6 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium134 mg
Potassium183 mg
Calcium78 mg
Iron1.2 mg
Magnesium17 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A87 mcg
Vitamin E0.2 mg
Vitamin K136 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate20 mcg
Choline4.9 mg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 85. The excerpt below is the record exactly as published.
CRESS SANDWICH.— Remove the long stalks and cut the cress quite small, and place between bread and butter
Cook this with the app: pantry check, scaling, and the assistant.