Jelly Sandwiches
From Breakfasts and teas, 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
944Calories
6 gProtein
149 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories944 kcal
Protein5.7 g
Carbohydrates149 g
Fiber7.7 g
Sugars105 g
Total Fat43 g
Saturated Fat3.7 g
Monounsaturated Fat24 g
Polyunsaturated Fat13 g
Cholesterol0 mg
Sodium60 mg
Potassium351 mg
Calcium55 mg
Iron1.9 mg
Magnesium84 mg
Phosphorus176 mg
Zinc2.7 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A1.8 mcg
Vitamin E0.8 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate17 mcg
Choline45 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 38. The excerpt below is the record exactly as published.
Jelly Sandwiches — Mix a cupful of quince jelly with half a cupful of finely chopped hickory or pecan nuts, and spread on buttered bread
Cook this with the app: pantry check, scaling, and the assistant.