vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Ribbon Sandwiches, No. 1
From The Twin-city housewife, 1920
Serves 4
Presented as published in 1920. 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
282Calories
11 gProtein
27 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories282 kcal
Protein11 g
Carbohydrates27 g
Fiber1.7 g
Sugars4.1 g
Total Fat14 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium339 mg
Potassium69 mg
Calcium85 mg
Iron1.9 mg
Magnesium18 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E2.2 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate26 mcg
Choline5.6 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 9. The excerpt below is the record exactly as published.
Ribbon Sandwiches, No. -1 Take three square thin slices of white bread and two correspond- ing slices of whole wheat bread. Butter, and place between each two slices, the white bread being on the outside, a filling made of egg paste. Take a sharp knife and cut crosswise into thin slices, each five (three white, two whole wheat) slices of bread. Egg paste is prepared by mashing the yolks of three hard-boiled eggs to a paste with two table- spoons of salad dressing. Pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.