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Chicken Sandwiches
From The home cook book, 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
395Calories
32 gProtein
2 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories395 kcal
Protein32 g
Carbohydrates1.5 g
Fiber0.4 g
Sugars0 g
Total Fat28 g
Saturated Fat7.9 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.6 g
Cholesterol128 mg
Sodium303 mg
Potassium323 mg
Calcium41 mg
Iron3.1 mg
Magnesium35 mg
Phosphorus251 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.9 mg
Vitamin A74 mcg
Vitamin E0.9 mg
Vitamin K2.9 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline104 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 121. The excerpt below is the record exactly as published.
CHICKEN SANDWICHES Chop fine the meat of a chicken — for sandwiches the white meat is preferable — and with it a few olives as a savory. Stir in a mayonnaise to hold all together
Cook this with the app: pantry check, scaling, and the assistant.