Fruit Sandwiches
From The Raleigh cook book, 1907
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
1387Calories
16 gProtein
235 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories1387 kcal
Protein16 g
Carbohydrates235 g
Fiber26 g
Sugars183 g
Total Fat54 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Cholesterol178 mg
Sodium37 mg
Potassium2322 mg
Calcium535 mg
Iron4.6 mg
Magnesium190 mg
Phosphorus399 mg
Zinc2.3 mg
Copper0.8 mg
Manganese1.1 mg
Vitamin D0.9 mcg
Vitamin C2.4 mg
Vitamin A440 mcg
Vitamin E2.1 mg
Vitamin K32 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3 mg
Folate48 mcg
Choline49 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 15. The excerpt below is the record exactly as published.
Fruit Sandwiches.—Chop dried figs, dates and a little candied ginger and mix with stiffly whipped cream
Cook this with the app: pantry check, scaling, and the assistant.