Estimated Nutrition (whole recipe, rough)
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
| Quince | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one head of celery
- half teaspoonful of salt
- two pieces together
- two tablespoonfuls of cream
- one slice
- half pint of cottage cheese
- 2 tablespoonfuls of thick cream
- half pound of american cheese
- half pound of american cheese through a meat grinder
- one slice of white
- half pound of seeded raisins through the meat grinder
- a dash of pepper
- a teaspoonful of mayonnaise dressing
- a dash of red pepper
- a slice of white broad
- a saltspoonful of paprika
- one-half box of peanut butter allow a dozen olives chopped very fine
- four eggs into warm water
- 15 min- utes
- one egg beaten
- two together
- half inch thick
- two spanish sweet peppers
- 1 neufchatel cheese
- 1 pared
- 12 blanched almonds through the meat grinder
- 1 teaspoon- ful
- 1 table- spoonful of tomato catsup
- one neufchatel cheese
- 1 fresh poeled chopped tomato
- one finely chopped sweet red pepper
- one slice of whole wheat bread
- half tumbler of quince jelly
- lemon juice
- salt
- pepper
- paprika
- black pepper
Directions
bread which have been previously spread with cream cheese made into a paste cream.
Nut and Sweet Sandwiches.
Thin slices of bread are delicious spread with any jam, marmalade or chopped preserved or candied fruit. Chopped nuts, either salted or plain, may also be used for sandwiches. The combination of nuts and fruit is particularly good.
Peanut Butter.
To one-half box of peanut butter allow a dozen olives chopped very fine. Season with lemon juice, salt and a few drops of Worcestershire sauce if liked. This is good on any kind of bread.
Celery Salad.
Put four eggs into warm water; bring to the boiling point, and keep there, without boiling, for 15 min- utes. Take the white portion from one head of celery; wasti and chop it very fine. Remove the shells from the hard-boiled eggs, and either chop them very fine or put through a vege- table press and mix with them the celery; add a half teaspoonful of salt and a dash of pepper. Butter the bread before you cut it from the loaf. After you have a sufficient quantity cut, put over each slice a layer of the mixed egg and celery; put right in the center of this a teaspoonful of mayonnaise dressing, and sort of smooth it all over. Put two pieces together and press them lightly.
Cooked Cheese.
Chop fine lA pound of soft Ameri- can cheese; put it into a saucepan; add the yolk of one egg beaten with two tablespoonfuls of cream, a salt- spoonful of salt, a dash of red pepper and half a teaspoonful of "Worcester- shire sauce. Have ready cut and but- tered a sufficient number of slices of bread, either white or whole wheat. Stir the cheese over the fire until it is thoroughly melted; take from the fire and when cool spread it between the slices of bread and butter; that is, spread it on one slice and cover with the other and press two together.
Workman's Cheese. Cut slices of brown bread about a half inch thick. Do not remove the crusts. Take a half pint of cottage cheese, press it through a sieve, add to it 2 tablespoonfuls of thick cream. Beat until smooth and light. Spread each slice of bread thickly with the cheese mixture, then put a very thin slice of wheat bread on top of the cheese, then cheese and brown bread;
press together. Have the outside brown bread with a layer of cheese on each, and between the layers of cheese a slice of white broad. These are palatable, and they are very much better for the average workman than bread and ham.
Put two Spanish sweet peppers (pi- mentos), 1 Neufchatel cheese, 1 pared and quartered apple and 12 blanched almonds through the meat grinder. These may be put through alternate- ly, or mixed as you grind. Rub the mixture, add V2 teaspoonful salt and a saltspoonful of paprika. Spread this between thin slices of buttered white and brown bread. Press; cut the crusts and cut into finger-shaped pieces.
Half pound of American cheese, % cupful thick sour cream, 1 teaspoon- ful of "Worcestershire sauce, 1 table- spoonful of tomato catsup, y2 tea- spoonful salt, V2 teaspoonful of pap- rika. Chop or mash the cheese, add gradually the cream, and when smooth add all the other ingredients. Spread this mixture on thin slices of buttered bread; cover the top with chopped cress; then cover with an- other slice of bread and press the two together.
Put a half pound of American cheese through a meat grinder; add to it one Neufchatel cheese, mix well to- gether; add 1 fresh poeled chopped tomato. Peel the tomato and cut it into halves; squeeze out the seeds and chop the flesh quite firm. Add one finely chopped sweet red pepper. Add V2 teaspoonful of salt and a little black pepper; mix and spread between slices of white bread, or you may use one slice of white with one slice of whole wheat bread.
Cottage Cheese.
These are splendid for country pic- nics. The cottage cheese should be made rather dry. After it has drained and is quite dry, moisten it by adding either thick cream or melted butter. Do not make it too soft. Add a salt- spoonful of black pepper and a pala- table seasoning of salt. Spread be- tween slices of buttered whole wheat; press the two together.
Raisin Sandwiches.
Put half pound of seeded raisins through the meat grinder; add quar- ter pound blanched and ground nuts, also a half tumbler of quince jelly. Mix thoroughly and put between thin slices of buttered bread.