Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Nuts | not in our table | 0 |
| Roasted Peanut | 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
- two slices place a layer of neufchatel cheese mixed to a paste
- quarter pound cheese
- half teaspoonful of salt
- half teaspoonful of pepper
- half teaspoonful of mustard
- one tablespoon melted butter
- one tablespoon vinegar
- half cup of vinegar
- six teaspoons of sugar
- one cup of ground nuts use a dessert spoon- ful of butter
- one quart of roasted peanuts
- one pint new milk
- one tablespoon flour rubbed
- half teaspoon sugar
- half cupful grated maple sugar
- quarter cupful chopped roasted peanuts
- one tablespoonful rich
- one hard boiled egg
- two eggs
- one small cup of mashed peanuts
- two tablespoons butter
- salt
- pepper
- mustard
- cayenne
- black pepper
Directions
Between each two slices place a layer of Neufchatel cheese mixed to a paste with equal quantities of cream and salad dressing and covered thickly with chopped olives.
Cheese Sandwiches. — Equal parts grated cheese and English walnut meat mixed and seasoned with a little salt and cay- enne. Mix with mayonnaise. Use on buttered bread. Always butter bread before* you slice it in making sandwiches, and be careful to slice it very thin. It will add much to the taste as well as appearance if daintily made.
Cheese Sandwiches. — One hard boiled egg, quarter pound cheese (grated), half teaspoonful of salt, half teaspoonful of pepper, half teaspoonful of mustard, one tablespoon melted butter, one tablespoon vinegar or cold water. Take the yolk of egg, put into a small bowl and crumble it down; put into it the butter and mix it smooth with a spoon. Then add salt, pepper, mustard and cheese, mixing well; then put in the vine- gar, which will make it the proper thickness. If vinegar is not relished use cold water instead.
Peanut Sandwiches. — Half cup of vinegar, yolks of two eggs, five or six teaspoons of sugar, lump of butter, salt and pepper, one small cup of mashed peanuts.
Peanut Sandwiches. — Use freshly parched peanuts; grind in meat chopper. To one cup of ground nuts use a dessert spoon- ful of butter. Melt butter and rub with peanuts until a paste is formed. Spread on bread.
Peanut Sandwiches. — Have one quart of roasted peanuts and grind them in a food chopper ; take one pint new milk and put with two tablespoons butter with one tablespoon flour rubbed in ; put in double boiler and cook till it thickens ; add salt and cayenne and black pepper to taste, and half teaspoon sugar ; let it cool and add the peanuts; spread between slices of bread and cut in any shape you prefer.
Sweet Peanut Sandwiches. — Half cupful grated maple sugar, quarter cupful chopped roasted peanuts, one tablespoonful rich