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Canned Chicken Salad
From How we cook in Tennessee .., 1906
Serves 1
Sweetbreads or mushrooms may be added.
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
652Calories
37 gProtein
23 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories652 kcal
Protein37 g
Carbohydrates23 g
Fiber0.8 g
Sugars0.3 g
Total Fat46 g
Saturated Fat10 g
Monounsaturated Fat15 g
Polyunsaturated Fat17 g
Cholesterol128 mg
Sodium371 mg
Potassium1350 mg
Calcium149 mg
Iron3.3 mg
Magnesium87 mg
Phosphorus390 mg
Zinc3.6 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C36 mg
Vitamin A175 mcg
Vitamin E3.6 mg
Vitamin K542 mcg
Vitamin B60.9 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)13 mg
Folate48 mcg
Choline105 mg
Caffeine0 mg
Water732 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 46. The excerpt below is the record exactly as published.
Canned Chicken Salad. — Open can of chicken and shred the meat with the fingers. Mix with half the quantity of finely cut celery, mix with mayonnaise dressing and serve on a bed of lettuce. Garnish with parsley and slices of hard boiled egg
Cook this with the app: pantry check, scaling, and the assistant.