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Chicken Sandwiches

Name: Chicken Sandwiches
Yield: 1 servings
Ingredients: Cut the meat of one cold, boiled chicken fine; yolks of 6 hard-boiled eggs; 1 tablespoon each of minced parsley; vinegar; and lemon juice; 1 teaspoon onion juice; salt; pepper; yz teaspoon celery salt; enough olive oil to moisten sufficiently

From The Times cook book, no. 2, 1905

Serves 1

Presented as published in 1905. 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

485Calories

38 gProtein

6 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories485 kcal

Protein38 g

Carbohydrates6.1 g

Fiber0.5 g

Sugars4 g

Total Fat33 g

Saturated Fat14 g

Monounsaturated Fat30 g

Polyunsaturated Fat6.6 g

Omega-30.2 g

Cholesterol1119 mg

Sodium377 mg

Potassium444 mg

Calcium206 mg

Iron4.9 mg

Magnesium45 mg

Phosphorus536 mg

Zinc3.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D6.6 mcg

Vitamin C6.8 mg

Vitamin A447 mcg

Vitamin E3.1 mg

Vitamin K0.9 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.3 mg

Folate136 mcg

Choline884 mg

Caffeine0 mg

Water257 g

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 165. The excerpt below is the record exactly as published.

CHICKEN SANDWICHES. Cut the meat of one cold, boiled chicken fine, add yolks of 6 hard-boiled eggs, previously mashed with a fork, 1 tablespoon each of minced parsley, vinegar and lemon juice, 1 teaspoon onion juice, salt, pepper, y2 teaspoon celery salt, and enough olive oil to moisten sufficiently

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