Tomato and Cheese Sandwiches

Name: Tomato and Cheese Sandwiches
Ingredients: some tomatoes; a little salt; some white bread; a very thin slice of cheese

From The fun of cooking, 1915

Best served chilled.

Presented as published in 1915. 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

22Calories

1 gProtein

5 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories22 kcal

Protein1.1 g

Carbohydrates4.7 g

Fiber1.4 g

Sugars3.2 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium6 mg

Potassium284 mg

Calcium12 mg

Iron0.3 mg

Magnesium13 mg

Phosphorus29 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A50 mcg

Vitamin E0.6 mg

Vitamin K9.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate18 mcg

Choline8 mg

Caffeine0 mg

Water113 g

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 41. The excerpt below is the record exactly as published.

TOMATO AND CHEESE SANDWICHES Seald and peel some tomatoes and put them on ice till firm; then slice very thin indeed, and take out all the soft ^l part and seeds; sprinkle with a little salt. Slice some ^j0\ white hread thin and butter it; lay a slice of tomato on a slice of bread and on top put a very thin slice of cheese

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