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Raisin Sandwiches
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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
169Calories
3 gProtein
38 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories169 kcal
Protein3.2 g
Carbohydrates38 g
Fiber2.3 g
Sugars25 g
Total Fat2 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol3.8 mg
Sodium100 mg
Potassium311 mg
Calcium50 mg
Iron1.3 mg
Magnesium22 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate15 mcg
Choline7.5 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 79. The excerpt below is the record exactly as published.
Raisin Sandwiches Place the seedless raisins in a double boiler and steam them 5 minutes. Run them through a food grinder, mix with a little lemon juice or cream and spread between thin slices of buttered bread
Cook this with the app: pantry check, scaling, and the assistant.