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Lemon Sandwiches
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
597Calories
7 gProtein
126 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein6.6 g
Carbohydrates126 g
Fiber0.7 g
Sugars109 g
Total Fat20 g
Saturated Fat2.1 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat3.5 g
Omega-30.4 g
Cholesterol152 mg
Sodium177 mg
Potassium117 mg
Calcium40 mg
Iron1.6 mg
Magnesium12 mg
Phosphorus164 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0.5 mg
Vitamin A40 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate19 mcg
Choline85 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 80. The excerpt below is the record exactly as published.
Lemon Sandwiches Mix together 1 cupful of sugar and 2 teaspoonfuls of corn- starch. To this mixture add 1 cupful of water^ 1 beaten egg, 2 tablespoonfuls of butter, and the juice and grated rind of 1 lemon. Cook until thick and when cool spread between slices of buttered bread or cake
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