Chin Chest for Lunches
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Serve with coffee.
Presented as published in 1909. 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
2057Calories
35 gProtein
29 gCarbs
200 gFat
Full nutrition (24 nutrients)
Calories2057 kcal
Protein35 g
Carbohydrates29 g
Fiber12 g
Total Fat200 g
Saturated Fat38 g
Monounsaturated Fat30 g
Polyunsaturated Fat112 g
Cholesterol121 mg
Sodium24 mg
Potassium1075 mg
Calcium272 mg
Iron5.1 mg
Magnesium329 mg
Phosphorus895 mg
Zinc6.5 mg
Copper2.7 mg
Manganese6.8 mg
Vitamin K6.7 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Niacin (B3)2.8 mg
Water75 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 36. The excerpt below is the record exactly as published.
hin Chenst FOR LUNCHES. MRS. PUTNAM. One package cream cheese, one half cup cream, place cheese in saucepan (set in pan of water) until soft, then put in the cream and salt, let it come to a boil, take off stove, and pour over one half pound of chopped English walnuts
Cook this with the app: pantry check, scaling, and the assistant.