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Fruit Sandwiches
From The Cook County cook book, 1912
Serves 2
A sweet treat for any occasion.
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
37Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories37 kcal
Protein1.3 g
Carbohydrates6.7 g
Fiber0.3 g
Sugars0.7 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Sodium65 mg
Potassium16 mg
Calcium29 mg
Iron0.5 mg
Magnesium3.7 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Water4.9 g
Estimated from matched ingredients across 2 servings.
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.
FRUIT SANDWICHES.— Almost any kind of fruit may be used, according to taste. Chopped candied cherries, peaches, apri- cots, pears, bananas, or any other fruit desired, moistened with melted butter and spread between bread
Cook this with the app: pantry check, scaling, and the assistant.