Ginger Sandwich
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1104Calories
40 gProtein
211 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1104 kcal
Protein40 g
Carbohydrates211 g
Fiber5.7 g
Sugars24 g
Total Fat10 g
Saturated Fat2 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat4.5 g
Omega-30.5 g
Cholesterol0 mg
Sodium1545 mg
Potassium3625 mg
Calcium850 mg
Iron8.9 mg
Magnesium217 mg
Phosphorus733 mg
Zinc6.3 mg
Copper1.1 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K492 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate0 mcg
Choline0.3 mg
Caffeine0 mg
Water2380 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 57. The excerpt below is the record exactly as published.
ginger sandwiches. Spread on thin layer of peanutta, then Neufchatel cheese, and sprinkle with minced olives ; olives stuffed with pimentoes may be used if desired. GINGER SANDWICH. Take eight slices of bread; dip quickly one side of each in cold water, lay wet sides together and toast to a golden brown in a moderate oven. Separate slices and put be- tween them a filling composed of four lettuce leaves and one-half ounce of candied ginger cut into small slices
Cook this with the app: pantry check, scaling, and the assistant.