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Chicken and Nut Sandwiches
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
204Calories
13 gProtein
5 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein13 g
Carbohydrates4.5 g
Fiber0.6 g
Sugars0.4 g
Total Fat15 g
Saturated Fat3.1 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol44 mg
Sodium77 mg
Potassium153 mg
Calcium29 mg
Iron1 mg
Magnesium25 mg
Phosphorus123 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0.9 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.5 mg
Folate3.5 mcg
Choline35 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 377. The excerpt below is the record exactly as published.
Chicken and Nut Sandwiches. — Chop the white meat of cold roast or boiled chicken very fine. To one cupful of this add a quarter-cupful of blanched almonds or English wal- nuts, also minced fine. Soften with sweet cream to a paste that will spread easily. Season with salt and paprika, and spread upon Graham or white bread cut very thin
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