Chicken Mayonnaise
From Prestcold cold cookery, 1930
Presented as published in 1930. 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
712Calories
20 gProtein
103 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories712 kcal
Protein20 g
Carbohydrates103 g
Fiber0.7 g
Sugars5.5 g
Total Fat24 g
Saturated Fat4.3 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat12 g
Cholesterol9.1 mg
Sodium1410 mg
Potassium3848 mg
Calcium449 mg
Iron1.1 mg
Magnesium177 mg
Phosphorus517 mg
Zinc4.5 mg
Copper0.8 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A14 mcg
Vitamin E2.2 mg
Vitamin K558 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0 mg
Niacin (B3)5.4 mg
Folate6.5 mcg
Choline10 mg
Caffeine0 mg
Water2532 g
As published
This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 12. The excerpt below is the record exactly as published.
CHICKEN MAYONNAISE 4 oz. diced lean chicken 6 chopped olives 4 head of celery 4 young lettuce | gill mayonnaise sauce Salt
Cook this with the app: pantry check, scaling, and the assistant.