Currant Sandwiches
From Rare old receipts, 1906
A pleasant and healthy variation.
Presented as published in 1906. 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
71Calories
2 gProtein
17 gCarbs
0 gFat
Full nutrition (26 nutrients)
Calories71 kcal
Protein1.6 g
Carbohydrates17 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.2 mg
Potassium361 mg
Calcium62 mg
Iron1.7 mg
Magnesium27 mg
Phosphorus66 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C203 mg
Vitamin A13 mcg
Vitamin E1.1 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Water92 g
As published
This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 5. The excerpt below is the record exactly as published.
CURRANT SANDWICHES. Contributed by Mrs, Elizabeth Esling, Stuttgart, Germany. A pleasant and healthy variation of the meat, jam, tgg, or water-cress sandwich, may be made with the assistance of the nu- tritious currant. Take a teacupful of currants and rub them in a cloth, then butter thickly some thin slices of bread. Cover the but- tered bread all over with currants, sift a very little castor sugar
Cook this with the app: pantry check, scaling, and the assistant.