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Hot Chicken Sandwiches
From The farm cook & rule book, 1923
Serves 1
A large hen will make at least 36 sandwiches.
Presented as published in 1923. 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
704Calories
51 gProtein
41 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories704 kcal
Protein51 g
Carbohydrates41 g
Fiber1.4 g
Sugars7 g
Total Fat37 g
Saturated Fat9.6 g
Monounsaturated Fat16 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol225 mg
Sodium1617 mg
Potassium819 mg
Calcium194 mg
Iron4.4 mg
Magnesium66 mg
Phosphorus559 mg
Zinc3.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A50 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate33 mcg
Choline122 mg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 80. The excerpt below is the record exactly as published.
Hot Chicken Sandwiches Stew a chicken until tender. Then remove the meat from the bones and break or clip with the scissors into tiny bits. Run the giblets through the food grinder. Add sufficient broth to the chicken to make it moist. Season well with salt and pepper. Thicken the other portion of the broth with flour, using li/^ tablespoonfuls of flour to every cupful of broth. Boil, season 166 THE FARM COOK AND EULE BOOK with salt and pepper and add a dash of celery salt. Place the warm chicken on a slice of bread, cover with another slice of bread
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