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Walnut Sandwich
From The Landmarks club cook book, 1903
Serves 3
These are very nice served with lobster a la Newberg.
Presented as published in 1903. 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
840Calories
21 gProtein
66 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories840 kcal
Protein21 g
Carbohydrates66 g
Fiber11 g
Sugars5.7 g
Total Fat56 g
Saturated Fat5.3 g
Monounsaturated Fat8 g
Polyunsaturated Fat39 g
Omega-30.1 g
Cholesterol0 mg
Sodium1008 mg
Potassium752 mg
Calcium272 mg
Iron16 mg
Magnesium162 mg
Phosphorus417 mg
Zinc3.3 mg
Copper1.1 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A206 mcg
Vitamin E2.5 mg
Vitamin K10 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7 mg
Folate91 mcg
Choline20 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 138. The excerpt below is the record exactly as published.
WALNUT SANDWICH. Shell half a pound of English walnuts. Put the kernels into a pint of boiling water ; boil for a minute ; drain, and cover with stock ; add a bay leaf, a few celery tops and a slice of onion. Cook gently for twenty minutes, drain and skim ; chop fine, add half a teaspoonful of salt and a dash of cayenne or paprika. Spread between thin slices of buttered bread
Cook this with the app: pantry check, scaling, and the assistant.