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Mint Sandwiches
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
47Calories
2 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories47 kcal
Protein2 g
Carbohydrates8.4 g
Fiber0.8 g
Sugars1 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium90 mg
Potassium38 mg
Calcium27 mg
Iron0.7 mg
Magnesium9.4 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate14 mcg
Choline3.3 mg
Caffeine0 mg
Water4.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 90. The excerpt below is the record exactly as published.
MINT SANDWICHES.— Chop the leaves. from a dozen stalks of fresh mint, add a little French dressing, spread a thin layer over buttered bread
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