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Chicken Sandwich
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
611Calories
47 gProtein
15 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein47 g
Carbohydrates15 g
Fiber1 g
Sugars1.5 g
Total Fat39 g
Saturated Fat11 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.3 g
Omega-30.1 g
Cholesterol177 mg
Sodium480 mg
Potassium481 mg
Calcium106 mg
Iron4.6 mg
Magnesium56 mg
Phosphorus379 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C4 mg
Vitamin A101 mcg
Vitamin E1.1 mg
Vitamin K3.9 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)17 mg
Folate14 mcg
Choline144 mg
Caffeine0 mg
Water186 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 32. The excerpt below is the record exactly as published.
Chicken Sandwich Chop cold cooked chicken fine, season with salt and pepper. Add a little mayonnaise dressing and spread on white bread. Slice an olive over it
Cook this with the app: pantry check, scaling, and the assistant.