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Jelly Sandwich
From Kentucky receipt book, 1903
Serves 1
Serve with orangette or lemonade.
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
164Calories
6 gProtein
29 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein6.4 g
Carbohydrates29 g
Fiber2.4 g
Sugars3.4 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol0 mg
Sodium284 mg
Potassium85 mg
Calcium75 mg
Iron2.2 mg
Magnesium25 mg
Phosphorus77 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate51 mcg
Choline11 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 75. The excerpt below is the record exactly as published.
thin slices of whole wheat bread, spread lightly with creamed butter, then add the mushrooms, place a slice of bread on top, and press together. Serve at once with chocolate or tea. Wafer Sandwich. Take 2 thick slices of Roquefort cheese, mash until soft, then add 1 heaping teaspoon of butter, % teaspoon dry mustard, and % teaspoon salt. Mix with ale to make soft. Spread on wafers, and serve at once. Jelly Sandwich. Cut whole wheat bread into thin slices, spread with thick cream, add a dash of salt, cover lightly with acid jelly
Cook this with the app: pantry check, scaling, and the assistant.