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Chicken Mayonnaise
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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
67Calories
3 gProtein
5 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories67 kcal
Protein2.7 g
Carbohydrates5.2 g
Fiber0 g
Sugars0.1 g
Total Fat3.9 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.6 g
Cholesterol47 mg
Sodium55 mg
Potassium225 mg
Calcium28 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0.5 mg
Vitamin K32 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate5.5 mcg
Choline37 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 51. The excerpt below is the record exactly as published.
Remains of cold chicken 6 slices beetroot 1 pt. aspic jelly 2 hard-boiled eggs. Mode. — Have your shape very cold so that when you pour on the aspic the outside coating will set at once ; put slices of beetroot and white of the egg alternately around the shape ; cut up the chicken in small even pieces, fill up the centre of the shape, then pour on the aspic ; put into ice until set ; turn out and serve with a salad. The aspic should be rather highly flavoured as chicken alone is rather tasteless. 279— CHICKEN MAYONNAISE. Eemains of cold chicken A little watercress J pt. of mayonnaise dressing 1 hard-boiled egg 1 crisp lettuce
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