Ribbon Sandwiches

Name: Ribbon Sandwiches
Ingredients: Cut brown bread and white bread into thin slices.; Cut brown bread and white bread into thin slices.; Spread with creamed butter.

From Domestic science (1914 text-book), 1914

These are served with oysters and salads.

Presented as published in 1914. 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

419Calories

13 gProtein

83 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories419 kcal

Protein13 g

Carbohydrates83 g

Fiber6.3 g

Sugars7 g

Total Fat4.6 g

Saturated Fat1 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2.2 g

Omega-30.2 g

Cholesterol0.9 mg

Sodium997 mg

Potassium392 mg

Calcium253 mg

Iron4.9 mg

Magnesium81 mg

Phosphorus203 mg

Zinc1.2 mg

Copper0.2 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A23 mcg

Vitamin E0.3 mg

Vitamin K2.3 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.3 mg

Folate9.9 mcg

Choline21 mg

Caffeine0 mg

Water75 g

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 65. The excerpt below is the record exactly as published.

Ribbon sandwiches: Cut brown bread and white bread into thin slices. Spread with creamed butter.

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