Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Water | 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 pound of peanut butter
- one tablespoonful of salad oil
- three quarts water
- one pound
- 4 cents
- 28 slices
- 32 slices
- 26 slices
- 60 cents a hundred
- one upon an-
- two full bunches of lettuce made a good layer
- 28 sandwiches
- 38 sandwiches
- two pounds
- 40 sandwiches
- 21 cents
- 70 sand- wiches
- 70 sandwiches
- 3 qts
- 15 sandwiches
- 47 cents a pound
- 15 cents a pound
- three boys
- one dol- lar's worth of sugar lasts us nearly two months
- salt
- parsley
Directions
affect the price of small quantities so much but that we can form a very accurate estimate of what these food items will cost, and especially their comparative cost.
Sandwiches.
Each loaf of white bread was 11 by 5 inches, weighed one pound, and cost 4 cents.
Each loaf of rye bread was 13 by 4 inches, weighed one pound, and cost 4 cents.
Each loaf of graham bread was 10 by 5 inches, weighed one pound, and cost 4 cents.
"White loaf was cut to make 28 slices; rye loaf to make 32 slices; graham loaf to make 26 slices.
Buns and sweet rolls cost 60 cents a hundred.
Preparation of Lettuce.
Lettuce was thoroughly washed and dried; the leaves placed one upon an- other and shredded; then dressed with salt and mayonnaise, and used im- mediately. In this way two full bunches of lettuce made a good layer for 28 sandwiches.
Peanut Butter.
One pound of peanut butter, softened with one tablespoonful of salad oil, spread 38 sandwiches.
Chuck was used for sandwiches. Two pounds, cooked, sliced or ground, seasoned with salt and mayonnaise, made 40 sandwiches.
Here are some pastes for sand- wiches:
Fruit Paste.
Materials — Dates, one pound; figa, one pound; oranges, two or more. To- tal cost, 21 cents.
Wash dates and figs in hot water; drain. Seed dates; boil seeds in little water, remove seeds, add water to paste. Mash dates and figs with fork, add orange juice until paste will spread with knife. Served 70 sand- wiches.
Prevost Paste.
Materials — Kidney beans, 1 lb.; salt pork, Vs lb.; onion, scraped, 1 t; salt, 1 t; celery salt, 1 t; mayonnaise.
Total cost, $0.16.
Wash beans, soak over night, boil with salt pork until tender, drain, run through meat grinder, mix into paste with other ingredients. Served 70 sandwiches.
Prepare navy beans in same way, seasoned with minced parsley and mayonnaise.
Salmon Paste.
Materials — Salmon, 1 can; egg, 1; onion, scraped, 1 t; parsley, minced, 2 t; salt, 2 t; mayonnaise, water, boil- ing, V2 cup.
Total cost, $0.17.
Carefully shred the salmon, remov- ing all bones. Add salt, onion, whole egg, slightly beaten, parsley, and boiling water. Cook in double boiler until thoroughly heated. Cool, add mayonnaise. Served 70 sandwiches.
Codfish Paste.
Materials — Codfish, boneless, 1 lb.; milk, y2 pt.; potatoes, mashed, 1 c; butter, melted, 2 T; water, 3 qts.
Total cost $0.14.
Soak codfish in cold water two hours, drain, put on to cook in three quarts water, boil 30 minutes, drain and shred. Add potatoes, cooked and mashed, butter and milk. Stir into paste. Served 70 sandwiches.
Tuna fish, mixed with mayonnaise, was served in the same way.
Sandwiches — Special Recipes.
Boston brown bread with paste of cheese and olives. Each loaf made 15 sandwiches.
WESTERN CONSERVATION COOKING.
Here is a letter that is just ex- actly what we want, from just exactly the right source. Not theory, but the real experience of a loyal home-lover whose heart's deepest interests are with her home and her country. This is true Americanism that will 'pre- serve us a nation" forever.
Mrs. Howard says:
You have asked Portland house- wives to send in suggestions for lunches for school children, office workers, outdoor workers, parties, etc. We are asked to give nourishing, well balanced lunches and yet observe, as near as we can, Mr. Hoover's plea for conservation. It seems to me thai there are plenty of good nourishing- tilings we can use in place of sugar, bmier and tb-j expensive m^ats.
Butter is 47 cents a pound, and we do not need it. We can substitute peanut butter, which is only 15 cents a pound, goes farther and is delicious It is especially good for children. I have three boys, two of them going to school, and my husband works out- doors at very hard work, in the ship- yards, and we use peanut butter in the lunches and on the table all the time. The children love it mixed 'with honey. Then there is sugar. One dol- lar's worth of sugar lasts us nearly two months, because we use it only in the children's cereal and very spar- ingly in tea and coffee. In cooking I use corn syrup or molasses. Corn