Estimated Nutrition (whole recipe, rough)
Counts 13 of 18 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| White Bread | 1 slice (30g) white | 79 |
| Date | 1 date (24g) medjool | 66 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mixed Nuts | not in our table | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
| Meat | not in our table | 0 |
| Nut | 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
- half cupful thick stewed apples into a bowl
- one cupful of finely chopped mixed nuts
- half pound finely chopped figs
- quarter cupful honey
- two tablespoonfuls lemon juice
- two tablespoonfuls boil- ing water
- one cup of chopped peanuts
- one slice
- a pound of dates
- a piece of war cake
- a pint of left over meat that is real tender
- a slice of american cheese sprinkled
- a slice of white bread
- half tumbler of nut butter
- four table- spoonfuls sweet cream
- one table- spoonful of orange juice
- one ex- cept perhaps an outdoor worker watching the miners going to work in a bu
- three tiers deep
- one side
- salt
- lemon juice
- pepper
- paprika
Directions
Dates and Nuts for Teas.
Stone a quarter of a pound of dates and put through meat grinder; add to them a half tumbler of nut butter; mix until smooth; add four table- spoonfuls sweet cream and one table- spoonful of orange juice. Put this between thin slices of white buttered bread and serve.
Nut and Apple Filling.
Put half cupful thick stewed apples into a bowl; add grated yellow rind of quarter of an orange, and one cupful of finely chopped mixed nuts. Spread this on Saltines, Uneedas, or any crisp crackers. Put another cracker on top and serve at once. These are espe- cially nice for children's parties.
Fresh Fruit Sandwiches.
These sandwiches are exceedingly nice to serve for afternoon teas. They must be used soon after they are made, but they will keep for an hour if wrapped in a damp cloth.
Butter the bread and put between it layers of sliced strawberries, dust- ed with powdered sugar, or raspber- ries, or large blackberries cut in halves, or peaches finely chopped, or apple seasoned with a little salt, pep- per, olive oil and lemon juice; or sliced bananas with a little lemon juice — all are good. Of course, we have not any of these fruits now but the last, but we can remember this next sum- mer, to serve on a hot day with lem- onade or loganberry juice.
Walnut and Celery.
Take equal quantities of chopped English walnut meats and hearts of celery. These must be chopped so fine as to be almost like a paste. Moisten with mayonnaise dressing and spread on thin slices from a round loaf of Boston brown bread.
Pecan and Date.
Remove the pits from dates and also the fibrous white lining. Chop fine with an equal quantity of pecans or English walnuts. Use cream to form a paste and spread on thin bread as usual.
SOME HOME RECIPES FOR SAND- WICH FILLINGS, ETC.
Honey Sandwiches.
Rub a little cream or cottage cheese smooth with cream; sweeten with strained honey and spread on thin slices of war bread.
Nut and Raisin Sandwiches.
Take equal quantities of nuts and seeded raisins; moisten with cream, grape juice or mayonnaise. SpreaJi on thin slices of whole wheat bread.
Olive Sandwiches.
Thin slices of rye bread; Neufcha- tel cheese mixed to a paste with cream, and salad dressing; cover thickly with chopped olives.
Salmon Sandwiches.
Whole wheat bread; salmon dressed with lemon juice, and salt and pep- per to taste on a lettuce leaf.
Fig Sandwich.
Rye bread with fig filling. Half pound finely chopped figs; quarter cupful honey; two tablespoonfuls lemon juice; two tablespoonfuls boil- ing water. Mix and cook in double boiler until thick enough to spread. The cost of these sandwiches would depend on where you bought your in- gredients and whether or not you baked your own bread. With a piece of war cake or some fruit would make a luncheon for any one ex- cept perhaps an outdoor worker Watching the miners going to work in a Butte mine, you would think they expected to be gone a week by the amount of food in their "nose- bags," as they call them. They al- ways seemed to have huge sand- wiches, pie and doughnuts. — Mrs. M. Gay, 709 East Twenty-ninth street North.
Sandwich Filling.
To a pint of left over meat that is real tender and run through a grinder add one cup of chopped peanuts; heat and mix together while hot; season with pepper and salt to taste. It has a splendid flavor and makes delicious sandwiches.
Ribbon Sandwiches.
Spread thin slices of brown bread with a very little butter and one slice with finely minced ham; then place over this a slice of American cheese sprinkled with paprika, pepper and salt; then add a slice of white bread; cut diagonally, making triangular sandwiches, three tiers deep. These are nice for light refreshments.
Jelly Sandwiches.
Spread graham bread with jelly and sprinkle jelly with chopped nuts; cover with white bread or brown bread and shape as above.
Oriental Sandwiches.
These are delicious and should be served with tea. Cut the bread very thin, spread one side with cream cheese and chopped dates and the other side with chopped peanuts and press together. — Mrs. Roberts.