pescatariangluten-freedairy-freenut-freesoy-free
Japanese Sandwiches
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
660Calories
75 gProtein
9 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein75 g
Carbohydrates8.7 g
Fiber0.5 g
Sugars2.6 g
Total Fat35 g
Saturated Fat4.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol426 mg
Sodium961 mg
Potassium1411 mg
Calcium1175 mg
Iron9 mg
Magnesium133 mg
Phosphorus1499 mg
Zinc4.1 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D14 mcg
Vitamin C39 mg
Vitamin A96 mcg
Vitamin E6.3 mg
Vitamin K7.9 mcg
Vitamin B60.6 mg
Vitamin B1227 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)16 mg
Folate52 mcg
Choline232 mg
Caffeine0 mg
Water309 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 117. The excerpt below is the record exactly as published.
JAPANESE SANDWICHES. Sardines, 12. Minced pickles and celery. Mashed hard boiled egg, 1 cup. Dry mustard, 1/2 teaspoon. Lemon juice
Cook this with the app: pantry check, scaling, and the assistant.