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Chicken and Cheese Salad

Name: Chicken and Cheese Salad
Yield: 2 servings
Ingredients: Three hard-boiled eggs; one and one-half cups of grated cheese; one cup of chicken or veal chopped half fine; one teaspoonful of mustard; one and one-half teaspoonfuls salt; one-tenth teaspoonful cayenne; two tablespoonfuls of oil or butter; two tablespoonfuls of vinegar

From The Landmarks club cook book, 1903

Serves 2

A rich and hearty salad.

Presented as published in 1903. 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

773Calories

60 gProtein

12 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories773 kcal

Protein60 g

Carbohydrates12 g

Fiber0.1 g

Sugars1 g

Total Fat53 g

Saturated Fat27 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol485 mg

Sodium3568 mg

Potassium645 mg

Calcium869 mg

Iron2.4 mg

Magnesium70 mg

Phosphorus954 mg

Zinc8.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1.7 mcg

Vitamin C0.1 mg

Vitamin A415 mcg

Vitamin E1.9 mg

Vitamin K2.9 mcg

Vitamin B60.7 mg

Vitamin B123.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)9 mg

Folate55 mcg

Choline236 mg

Caffeine0 mg

Water182 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 43. The excerpt below is the record exactly as published.

CHICKEN AND CHEESE SALAD. Three hard-boiled eggs, one and one-half cups of grated cheese, one cup of chicken or veal chopped half fine, one tea- spoonful of mustard, one and one-half teaspoonfuls salt, one- tenth teaspoonful cayenne, two tablespoonfuls of oil or butter, two tablespoonfuls of vinegar

Cook this with the app: pantry check, scaling, and the assistant.