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Noisette Sandwiches
From The Cook County cook book, 1912
Serves 6
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
779Calories
27 gProtein
144 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories779 kcal
Protein27 g
Carbohydrates144 g
Fiber5.9 g
Sugars33 g
Total Fat25 g
Saturated Fat2.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat4.6 g
Omega-30.5 g
Cholesterol58 mg
Sodium1170 mg
Potassium474 mg
Calcium531 mg
Iron9.4 mg
Magnesium88 mg
Phosphorus328 mg
Zinc2.9 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate6 mcg
Choline4 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 6 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.
NOISETTE SANDWICHES.— To the dough of whole wheat flour bread add 2 tablespoons molasses and 1 cup English walnut meats or pecan nuts, broken into small pieces. Bake and let stand 24 hrs., slice as thinly as possible, spread sparingly and evenly with butter, and put between slices orange miarmalad
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