Maggie and Jiggs Sandwich

Name: Maggie and Jiggs Sandwich
Ingredients: white bread; slice of brown bread; thinly sliced corned beef; a lettuce leaf; hot buttered cabbage

From Most for your money cookbook, 1938

This good Irish number is quoted from a workmanlike cookbook.

Presented as published in 1938. 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

1045Calories

67 gProtein

49 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories1045 kcal

Protein67 g

Carbohydrates49 g

Fiber2.1 g

Sugars2.3 g

Total Fat63 g

Saturated Fat21 g

Monounsaturated Fat30 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol314 mg

Sodium3543 mg

Potassium1429 mg

Calcium195 mg

Iron7.8 mg

Magnesium103 mg

Phosphorus583 mg

Zinc16 mg

Copper0.8 mg

Manganese1.1 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A7.5 mcg

Vitamin E0.6 mg

Vitamin K129 mcg

Vitamin B61 mg

Vitamin B125.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)13 mg

Folate23 mcg

Choline228 mg

Caffeine0 mg

Water789 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 74. The excerpt below is the record exactly as published.

MAGGIE AND JIGGS" SANDWICH "Spread white bread with horseradish butter and cover with thinly sliced corned beef, top with slice of brown bread and a lettuce leaf. Serve with a side of hot buttered cabbage

Cook this with the app: pantry check, scaling, and the assistant.