vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Farmers' Sandwiches
From The Cook County cook book, 1912
Serves 1
Hearty and filling.
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
259Calories
27 gProtein
23 gCarbs
6 gFat
Full nutrition (29 nutrients)
Calories259 kcal
Protein27 g
Carbohydrates23 g
Fiber0.6 g
Sugars10 g
Total Fat6 g
Saturated Fat11 g
Monounsaturated Fat39 g
Polyunsaturated Fat5.6 g
Omega-30.4 g
Cholesterol26 mg
Sodium836 mg
Potassium296 mg
Calcium284 mg
Iron1.2 mg
Magnesium27 mg
Phosphorus356 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin A152 mcg
Vitamin E0.2 mg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.5 mg
Folate22 mcg
Water188 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 87. The excerpt below is the record exactly as published.
FARMERS' SANDWICHES.— Rub to a smooth paste ^ pt. cottage cheese, adding gradually 4 tablespoons of melted butter or olive oil, or thick cream; add salt and black pepper. Spread the loaf with butter
Cook this with the app: pantry check, scaling, and the assistant.