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Chicken Sandwiches
From The new practical housekeeping, 1890
Serves 1
These are nice for luncheon or traveling.
Presented as published in 1890. 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
506Calories
38 gProtein
15 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein38 g
Carbohydrates15 g
Fiber0.5 g
Sugars1.4 g
Total Fat31 g
Saturated Fat9.4 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.3 g
Omega-30.1 g
Cholesterol150 mg
Sodium292 mg
Potassium541 mg
Calcium83 mg
Iron3.2 mg
Magnesium49 mg
Phosphorus322 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C3.5 mg
Vitamin A70 mcg
Vitamin E0.6 mg
Vitamin K5.2 mcg
Vitamin B60.7 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)14 mg
Folate37 mcg
Choline105 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 397. The excerpt below is the record exactly as published.
Chicken Sandwiches. — After cutting off top of a French Roll, remove carefully the crumb from the inside. Cut in small dice cold boiled chicken and tongue, half and half, and twice as much celery as meat ; mixed with any salad dressing liked
Cook this with the app: pantry check, scaling, and the assistant.