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Pheasant or Chicken Sandwiches
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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
39 gProtein
18 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein39 g
Carbohydrates18 g
Fiber4 g
Sugars4.9 g
Total Fat39 g
Saturated Fat11 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.2 g
Omega-30 g
Cholesterol153 mg
Sodium363 mg
Potassium651 mg
Calcium123 mg
Iron3.5 mg
Magnesium60 mg
Phosphorus364 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.1 mcg
Vitamin C57 mg
Vitamin A149 mcg
Vitamin E1.4 mg
Vitamin K5.3 mcg
Vitamin B60.8 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)13 mg
Folate31 mcg
Choline116 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 100. The excerpt below is the record exactly as published.
the meat of a cold pheasant or chicken very fine ; mix with it an equal quantity of ham or tongue ; stir in two spoonsful of white sauce, a teaspoonful of curry paste, and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.