Raisin and Nut Sandwiches

Name: Raisin and Nut Sandwiches
Ingredients: Grind seeded raisins; and pecans or English walnuts; Mix with orange juice; spread between very thin slices of buttered bread

From The Chapel Hill cook book, 1935

Presented as published in 1935. 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

1667Calories

29 gProtein

203 gCarbs

89 gFat

Full nutrition (34 nutrients)

Calories1667 kcal

Protein29 g

Carbohydrates203 g

Fiber21 g

Sugars22 g

Total Fat89 g

Saturated Fat8.1 g

Monounsaturated Fat12 g

Polyunsaturated Fat61 g

Omega-30 g

Cholesterol0 mg

Sodium233 mg

Potassium2600 mg

Calcium234 mg

Iron9.1 mg

Magnesium275 mg

Phosphorus694 mg

Zinc4.3 mg

Copper2.2 mg

Manganese4.7 mg

Vitamin D0 mcg

Vitamin C85 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K3.8 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.5 mg

Folate103 mcg

Choline6.6 mg

Caffeine0 mg

Water260 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 45. The excerpt below is the record exactly as published.

RAISIN AND NUT SANDWICHES Grind seeded raisins and pecans or English walnuts through meat chopper. Take equal quantities of each. Mix with orange juice and spread between very thin slices of buttered bread

Cook this with the app: pantry check, scaling, and the assistant.