Raisin Sandwiches a la Breta
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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
523Calories
18 gProtein
92 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein18 g
Carbohydrates92 g
Fiber4.5 g
Sugars13 g
Total Fat20 g
Saturated Fat1.7 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat3.8 g
Omega-30.4 g
Cholesterol31 mg
Sodium862 mg
Potassium239 mg
Calcium396 mg
Iron6.2 mg
Magnesium59 mg
Phosphorus227 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.7 mg
Folate5.8 mcg
Choline2.3 mg
Caffeine0 mg
Water97 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 25. The excerpt below is the record exactly as published.
Raisin Sandwiches a la Breta Sandwiches de Raisins a la Breda For Six Sandwiches Put two tablespoons of large seedless raisins on the stove and two tablespoons of water and let them come to a boil which will make them soft. Take out from them six large raisins and press them out flat with a knife the size of a nickel; the other raisins chop, add to it a small spoon of chopped almond paste and one tablespoon of butter; stir it to a paste. Cut six slices of bread very thin
Cook this with the app: pantry check, scaling, and the assistant.