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Nut-Ginger Sandwiches
From How we cook in Tennessee .., 1906
Serves 2
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
122Calories
4 gProtein
22 gCarbs
2 gFat
Full nutrition (24 nutrients)
Calories122 kcal
Protein4.2 g
Carbohydrates22 g
Fiber1 g
Sugars2.4 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Sodium215 mg
Potassium53 mg
Calcium95 mg
Iron1.5 mg
Magnesium12 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Water16 g
Estimated from matched ingredients across 2 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 44. The excerpt below is the record exactly as published.
Nut-Ginger Sandwiches. — Take three long thin slices of bread, buttered. Between the first and second place a layer of chopped, preserved ginger, mixed with cream, and between the second and third slices place a layer of chopped English wal- nuts
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