Cheese and Chicken Salad
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
1736Calories
120 gProtein
28 gCarbs
126 gFat
Full nutrition (34 nutrients)
Calories1736 kcal
Protein120 g
Carbohydrates28 g
Fiber0.8 g
Sugars3 g
Total Fat126 g
Saturated Fat43 g
Monounsaturated Fat56 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol912 mg
Sodium4740 mg
Potassium1342 mg
Calcium1740 mg
Iron5.1 mg
Magnesium157 mg
Phosphorus1942 mg
Zinc17 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D3.3 mcg
Vitamin C12 mg
Vitamin A640 mcg
Vitamin E17 mg
Vitamin K6.7 mcg
Vitamin B61.3 mg
Vitamin B127.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.1 mg
Niacin (B3)18 mg
Folate123 mcg
Choline475 mg
Caffeine0 mg
Water354 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 20. The excerpt below is the record exactly as published.
a cupful of cold chicken, or veal, add a cupful and a half of grated cheese. Make a dressing of the yolks of three hard-boiled eggs, rubbed smooth ; stir in three tablespoonfuls of salad-oil, a tea- spoonful of dry English mustard, or two of the German prepared mustard, a good sprinkling of paprika, half a teaspoon- ful of salt, and two tablespoonfuls of vinegar or three of lemon- juice. Mix with the cheese and chicken and
Cook this with the app: pantry check, scaling, and the assistant.