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Nut and Raisin Sandwiches
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
40Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein0.9 g
Carbohydrates9.5 g
Fiber0.3 g
Sugars4.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.4 mg
Potassium109 mg
Calcium5.1 mg
Iron0.2 mg
Magnesium5.6 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A3.4 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate6.9 mcg
Choline0.7 mg
Caffeine0 mg
Water1.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 127. The excerpt below is the record exactly as published.
NUT AND RAISIN SANDWICHES Take equal quantities of nuts and raisins; moisten with cream or grape juice
Cook this with the app: pantry check, scaling, and the assistant.