Roquefort Cheese and Guava Jelly Sandwich

Name: Roquefort Cheese and Guava Jelly Sandwich
Ingredients: Mix xk pound Roquefort cheese; with butter; and cream to reduce to soft paste; Spread this mixture on a slice of buttered white bread; and spread the Guava jelly on buttered brown 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

1027Calories

53 gProtein

33 gCarbs

87 gFat

Full nutrition (34 nutrients)

Calories1027 kcal

Protein53 g

Carbohydrates33 g

Fiber2.1 g

Sugars2.3 g

Total Fat87 g

Saturated Fat47 g

Monounsaturated Fat21 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol251 mg

Sodium4442 mg

Potassium354 mg

Calcium1597 mg

Iron2.9 mg

Magnesium96 mg

Phosphorus967 mg

Zinc5.2 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A674 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)3.4 mg

Folate114 mcg

Choline7.1 mg

Caffeine0 mg

Water125 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.

ROQUEFORT CHEESE AND GUAVA JELLY SANDWICH Mix xk pound Roquefort cheese with butter and cream to reduce to soft paste. Season with Worcestershire sauce. Spread this mixture on a slice of buttered white bread and spread the Guava jelly on buttered brown bread

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