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Mint Sandwiches
From How we cook in Tennessee .., 1906
Serves 4
Very delightful to serve with iced tea or for a light sandwich.
Presented as published in 1906. 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
75Calories
2 gProtein
6 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories75 kcal
Protein2.1 g
Carbohydrates6.4 g
Fiber1.7 g
Sugars0.6 g
Total Fat5.1 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat3 g
Omega-30.3 g
Cholesterol2.6 mg
Sodium90 mg
Potassium24 mg
Calcium25 mg
Iron0.5 mg
Magnesium6.6 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline4.9 mg
Caffeine0 mg
Water7.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 43. The excerpt below is the record exactly as published.
Mint Sandwiches. — Cut square slices of light bread very thin, then cut them diagonally across, making triangles; spread on the slices enough mayonnaise to hold them together, and in each sandwich place two or three fresh mint leaves
Cook this with the app: pantry check, scaling, and the assistant.