Nut Sandwiches
From Domestic science (1914 text-book), 1914
Reserve crusts for bread crumbs.
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
591Calories
18 gProtein
121 gCarbs
4 gFat
Full nutrition (30 nutrients)
Calories591 kcal
Protein18 g
Carbohydrates121 g
Fiber0.7 g
Sugars1.6 g
Total Fat4 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium162 mg
Potassium1499 mg
Calcium93 mg
Iron3.4 mg
Magnesium86 mg
Phosphorus428 mg
Zinc1.2 mg
Copper0.8 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A81 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)19 mg
Folate155 mcg
Water29 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 64. The excerpt below is the record exactly as published.
Nut sandwiches: Boiled Dressing f c vinegar a speck of cayenne 1 tp salt 1 tp mustard 1 tb sugar 2 eggs Mix vinegar, salt, mustard, sugar, cayenne, and butter, and cook until the boiling point is reached. Beat eggs xmtil light in top of double boiler. Pour the hot vinegar over beaten eggs slowly, stirring constantly. Cook over hot water xmtil it thickens, stirring all the while. 166 Digitized by Google SANDWICHES 167 Use peanuts, English walnuts, filberts, or hickory nuts. Chop nuts fine in a chopping bowl. Turn them into another bowl and mix in enough boiled dressing to moisten them. Cut thin slices of bread.
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