Boston Sandwiches
From Delicate dishes, 1896
Presented as published in 1896. 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
1746Calories
24 gProtein
371 gCarbs
19 gFat
Full nutrition (27 nutrients)
Calories1746 kcal
Protein24 g
Carbohydrates371 g
Total Fat19 g
Saturated Fat3.5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat7.3 g
Cholesterol0 mg
Sodium175 mg
Potassium4689 mg
Calcium303 mg
Iron11 mg
Magnesium350 mg
Phosphorus648 mg
Zinc1.7 mg
Copper3.1 mg
Manganese5.6 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A0 mcg
Vitamin B63.2 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate520 mcg
Water43 g
As published
This recipe was extracted from Delicate dishes (1896), page 23. The excerpt below is the record exactly as published.
BOSTON SANDWICHES. Boil I pint of chestnuts and 2 large chicken livers until tender. Remove the brown skin from the nuts by pouring over them boiling water after they are shelled. Pound to a paste and season with salt, lemon juice and pepper. Spread upon thin slices of white bread
Cook this with the app: pantry check, scaling, and the assistant.