Valentine Sandwiches
From The junior cook book, 1920
Serve on napkin covered plate with sandwiches of plain bread and jam cut in oblong shape.
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
146Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories146 kcal
Protein13 g
Carbohydrates0.9 g
Fiber0.1 g
Sugars0.4 g
Total Fat9.6 g
Saturated Fat3.4 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat3.1 g
Omega-30.4 g
Cholesterol372 mg
Sodium755 mg
Potassium142 mg
Calcium58 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus201 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.8 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water83 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 18. The excerpt below is the record exactly as published.
VALENTINE SANDWICHES With a shai-p knife cut a loaf of bread that is more than one day old into thin slices. Boil 2 eggs for 15 minutes. (These may be boiling while bread is being cut.) Cool in running water, peel and divide yellows from whites. Chop whites fine. (May be put thru a grinder.) Mix yellows with 14 teaspoonful salt, Y^ tea- spoonful mustard, 1 teaspoonful vegetable oil and 1 teaspoonful vinegar.
Cook this with the app: pantry check, scaling, and the assistant.