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Cress Sandwiches
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Do not discard the crust.
Presented as published in 1911. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.6 kcal
Protein0 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.2 mg
Potassium3.1 mg
Calcium0.7 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 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 mg
Folate0.7 mcg
Choline0.1 mg
Caffeine0 mg
Water1.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 28. The excerpt below is the record exactly as published.
CRESS SANDWICHES— Take thin slices of rare roast beef and cut into small pieces. Add an equal quantity of minced watercress dressed with a teaspoonful of grated horseradish, a little salt and paprika to season, and enough softened butter or thick cream to moisten. Blend the ingredients well, and spread between thin slices of buttered graham or whole wheat bread
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