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Nasturtium Sandwiches
From The Cook County cook book, 1912
Serves 1
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
135Calories
5 gProtein
18 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein5.3 g
Carbohydrates18 g
Fiber6.3 g
Sugars1 g
Total Fat6.9 g
Saturated Fat3.6 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol19 mg
Sodium9805 mg
Potassium428 mg
Calcium195 mg
Iron2.7 mg
Magnesium54 mg
Phosphorus91 mg
Zinc0.5 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D0.4 mcg
Vitamin C7 mg
Vitamin A91 mcg
Vitamin E0.4 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate23 mcg
Choline2.8 mg
Caffeine0 mg
Water67 g
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.
NASTURTIUM SANDWICHES.— Mash 1 Neufchatel cheese, adding salt, pepper and almond irnilk. Put a layer of this paste, covered with nasturtium flowers, between 2 thin slices of buttered bread
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