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Nut Sandwich
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
144Calories
6 gProtein
3 gCarbs
12 gFat
Full nutrition (31 nutrients)
Calories144 kcal
Protein5.5 g
Carbohydrates2.9 g
Fiber0.7 g
Sugars0 g
Total Fat12 g
Saturated Fat2.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat6.3 g
Omega-30 g
Cholesterol11 mg
Sodium219 mg
Potassium76 mg
Calcium122 mg
Iron0.3 mg
Magnesium22 mg
Phosphorus125 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.8 mcg
Choline1.8 mg
Water3.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 74. The excerpt below is the record exactly as published.
Nut Sandwich. Take equal parts of grated cheese, and English walnuts pounded to a powder, moisten with cream, and add a dash of salt
Cook this with the app: pantry check, scaling, and the assistant.