vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pastry Sandwiches
From Soyer's standard cookery, 1912
Serves 4
If preferred, currants, with the addition of a little sugar and shredded candied peel, may be used instead of jam.
Presented as published in 1912. 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
72Calories
0 gProtein
13 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories72 kcal
Protein0.4 g
Carbohydrates13 g
Fiber0.2 g
Sugars9.3 g
Total Fat2 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium33 mg
Potassium8.8 mg
Calcium1.9 mg
Iron0.2 mg
Magnesium1.1 mg
Phosphorus5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.5 mcg
Choline1 mg
Caffeine0 mg
Water2.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 189. The excerpt below is the record exactly as published.
Pastry Sandwiches. INGREDIENTS. — Pastry trimmings, jam, castor sugar
Cook this with the app: pantry check, scaling, and the assistant.