Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarian
Cheese and Nut Salad Sandwich
From The national course in home economics, 1917
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Run a cupful of shelled walnuts
- and two cupfuls of American cheese
- Season with paprika
- mix well with boiled salad dressing
- Place between two slices of bread
- Garnish with olive or pickle
Method
Run a cupful of shelled walnuts and two cupfuls of American cheese through a food chopper.
Season with paprika and mix well with boiled salad dressing until it will spread easily.
Place between two slices of bread.
Garnish with olive or pickle.
Nutrition per serving
711Calories
28 gProtein
17 gCarbs
59 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 32. The excerpt below is the record exactly as published.
Cheese and Nut Salad Sandwich Run a cupful of shelled walnuts and two cupfuls of American cheese through a food chopper. Season with paprika and mix well with boiled salad dressing until it will spread easily. Place between two slices of bread. Garnish with olive or pickle
Cook this with the app: pantry check, scaling, and the assistant.