Jellied Chicken Sandwiches
From Cooking in the elementary schools, January, 1922, 1922
Jellied chicken sandwiches are particularly good if toasted, after filling, and served hot.
Presented as published in 1922. 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
569Calories
52 gProtein
4 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories569 kcal
Protein52 g
Carbohydrates4.2 g
Fiber0 g
Sugars1.9 g
Total Fat37 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.9 g
Cholesterol181 mg
Sodium345 mg
Potassium572 mg
Calcium33 mg
Iron2.4 mg
Magnesium53 mg
Phosphorus382 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C4 mg
Vitamin A98 mcg
Vitamin E0.7 mg
Vitamin K3.8 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)18 mg
Folate22 mcg
Choline154 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 18. The excerpt below is the record exactly as published.
JELLIED CHICKEN SANDWICHES 1 c. finely cut chicken 2 t. gelatine ^ c. chicken stock
Cook this with the app: pantry check, scaling, and the assistant.