Chicken-Cream Sandwiches

Name: Chicken-Cream Sandwiches
Ingredients: Melt slowly 3 tbsps. butter; 3 of flour; 1 cup of thin cream; seasoning of onion, parsley, celery, and a small piece of mace; 1 cup of minced chicken; season with cayenne or tabasco sauce; buttered bread

From One hundred picnic suggestions, 1915

Presented as published in 1915. 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

1774Calories

67 gProtein

94 gCarbs

157 gFat

Full nutrition (34 nutrients)

Calories1774 kcal

Protein67 g

Carbohydrates94 g

Fiber5.6 g

Sugars7.7 g

Total Fat157 g

Saturated Fat59 g

Monounsaturated Fat33 g

Polyunsaturated Fat9.7 g

Omega-30.2 g

Cholesterol513 mg

Sodium940 mg

Potassium981 mg

Calcium377 mg

Iron8.4 mg

Magnesium139 mg

Phosphorus740 mg

Zinc5.6 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D0.5 mcg

Vitamin C4 mg

Vitamin A97 mcg

Vitamin E1 mg

Vitamin K16 mcg

Vitamin B61.1 mg

Vitamin B120.7 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)25 mg

Folate155 mcg

Choline168 mg

Caffeine0 mg

Water331 g

As published

This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 2. The excerpt below is the record exactly as published.

Chicken-Cream Sandwiches Melt slowly 3 tbsps. butter, add 3 of flour, and when well blended add 1 cup of thin cream which has been steeped an hour in a double boiler with a seasoning of onion, parsley, celery, and a small piece of mace, and strained. Cook until thick, cool and add 1 cup of minced chicken, a few finery minced pimolas or blanched almonds. Season with cayenne or tabasco sauce, and spread very thick on buttered bread

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