nut-freeegg-freesoy-free
Chicken Sandwiches
From Harper's cook book encyclopædia, 1902
Serves 1
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
951Calories
61 gProtein
8 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories951 kcal
Protein61 g
Carbohydrates8.2 g
Fiber0 g
Sugars1.9 g
Total Fat74 g
Saturated Fat32 g
Monounsaturated Fat25 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol384 mg
Sodium425 mg
Potassium925 mg
Calcium213 mg
Iron16 mg
Magnesium102 mg
Phosphorus648 mg
Zinc121 mg
Copper8.7 mg
Manganese0.9 mg
Vitamin D0.5 mcg
Vitamin C3.8 mg
Vitamin A412 mcg
Vitamin E4.2 mg
Vitamin K9.4 mcg
Vitamin B60.9 mg
Vitamin B1227 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)19 mg
Folate36 mcg
Choline344 mg
Caffeine0 mg
Water430 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 376. The excerpt below is the record exactly as published.
Chicken Sandwiches. — To a cupful of finely chopped cold chicken allow six large oysters and three table- spoonfuls of melted butter. Cook the oysters in their own liquor until the edges curl ; chop them, and add to the chicken. Season the mixture with salt and white pepper, and add the butter rubbed to a cream. Spread be- tween thin slices of unbuttered bread
Cook this with the app: pantry check, scaling, and the assistant.