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Nut Sandwiches
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
29Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein0.8 g
Carbohydrates6.5 g
Fiber0.7 g
Sugars0.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0.2 mg
Sodium2520 mg
Potassium48 mg
Calcium12 mg
Iron0.3 mg
Magnesium9.5 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.8 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.7 mcg
Choline3.5 mg
Caffeine0 mg
Water7.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 312. The excerpt below is the record exactly as published.
NUT SANDWICHES. Butter very thin slices of Boston brown bread and lay finely chopped almonds between the sliceSo Salt them very lightly — a mere dash of salt
Cook this with the app: pantry check, scaling, and the assistant.