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Nut Sandwiches
From The Henderson cook book, 1914
Serves 4
A simple yet flavorful sandwich.
Presented as published in 1914. 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
105Calories
2 gProtein
12 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein2.1 g
Carbohydrates12 g
Fiber0.3 g
Sugars0.8 g
Total Fat5.5 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol0 mg
Sodium103 mg
Potassium81 mg
Calcium33 mg
Iron0.6 mg
Magnesium7.4 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A3.4 mcg
Vitamin E0.7 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate6.6 mcg
Choline0 mg
Caffeine0 mg
Water7.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 25. The excerpt below is the record exactly as published.
NUT SANDWICHES. Reduce the nuts to a paste with a food chopper, season to taste, mix with enough mayonnaise dressing to spread easily between thin slices of bread
Cook this with the app: pantry check, scaling, and the assistant.