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Sandwich Filling
From Delicacies, 1929
Serves 8
— Mrs. Robert Lee Daniel.
Presented as published in 1929. 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
106Calories
2 gProtein
14 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein1.8 g
Carbohydrates14 g
Fiber2.4 g
Sugars9 g
Total Fat5.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol0 mg
Sodium2.2 mg
Potassium174 mg
Calcium38 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.2 mcg
Choline0.5 mg
Caffeine0 mg
Water7.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 33. The excerpt below is the record exactly as published.
Sandwich Filling 1 cupful dried figs Y\ cup of finely chopped 2 tbsp. finely chopped walnuts crystalized ginger 1 tbsp. of lemon juice Put figs through meat chopper, using finest cutter. Add ginger, nuts and lemon juice, and if mixture is too thick to spread, add a little hot water
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