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Harmalade Sandwich
From Kentucky receipt book, 1903
Serves 1
Serve with chocolate or tea for luncheon.
Presented as published in 1903. 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
81Calories
3 gProtein
15 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories81 kcal
Protein2.8 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.6 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Sodium143 mg
Potassium35 mg
Calcium63 mg
Iron1 mg
Magnesium8.1 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Water11 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 74. The excerpt below is the record exactly as published.
Harmalade Sandwich. Cut thin slices of white bread, spread lightly with creamed but- ter on one feide, and then spread with orange or quince marmalade. Press slices together, trim off crusts. Serve with a cup of chocolate or tea for luncheon. Mushroom Sandwich. Cook 1 can of mushrooms imtil tender, drain off liquor and chop fine. Cut thin slices of whole wheat bread, spread lightly with creamed butter
Cook this with the app: pantry check, scaling, and the assistant.