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Nut and Chicken Sandwich
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
374Calories
14 gProtein
47 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein14 g
Carbohydrates47 g
Fiber6.7 g
Sugars7.6 g
Total Fat17 g
Saturated Fat1.7 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium362 mg
Potassium445 mg
Calcium181 mg
Iron3.6 mg
Magnesium118 mg
Phosphorus257 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E7.6 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.9 mg
Folate84 mcg
Choline33 mg
Caffeine0 mg
Water108 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 44. The excerpt below is the record exactly as published.
Nut and Chicken Sandwich. — Chop the white meat of a chicken and pound it to a paste in a mortar. Season with salt, pepper, oil and lemon juice. Spread thin bits of bread with butter, and press into the butter either English walnuts or almonds, sliced very thin
Cook this with the app: pantry check, scaling, and the assistant.