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Pimiento Sandwiches
From San Rafael cook book, 1906, 1906
Serves 4
Presented as published in 1906. 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
226Calories
5 gProtein
4 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories226 kcal
Protein4.6 g
Carbohydrates3.7 g
Fiber1.7 g
Sugars0.2 g
Total Fat21 g
Saturated Fat1.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat15 g
Cholesterol0 mg
Sodium0.9 mg
Potassium140 mg
Calcium28 mg
Iron0.8 mg
Magnesium44 mg
Phosphorus113 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A8.3 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.4 mcg
Choline0.4 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 41. The excerpt below is the record exactly as published.
PIMIENTO SANDWICHES— Mrs. Geo. M. Dodge. 1 cup walnuts ground fine to 1 small can pimientos chopped. Add a little salt and spread on bread with miayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.