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Chicken Mayonnaise
From Cookery and housekeeping, 1882
Serves 4
Have sixteen pieces of white hearts of lettuce, and arrange these in a border round alternately with the sixteen pieces of hard-boiled egg. Beetroot should never be used in a mayonnaise.
Presented as published in 1882. 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
103Calories
7 gProtein
6 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein7.4 g
Carbohydrates5.6 g
Fiber0 g
Sugars0.6 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol187 mg
Sodium86 mg
Potassium272 mg
Calcium46 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus115 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E0.5 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate22 mcg
Choline147 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 83. The excerpt below is the record exactly as published.
CHICKEN MAYONNAISE. 201 Stirred in. Fill the souffle case, or cases, and bake for ten minutes, or till the top rises and turns a golden colour. Tomato souffles are made in a similar manner. Care must be taken to get rid of the watery part of the tomato before mixing with the eggs. Chicken Mayonnaise. Roast a chicken, and be sure that it is well done. Cut it up into suitable joints ; prepare four hard- boiled eggs by cutting them in quarters ; slice up a lettuce, and arrange the joints of chicken neatly upon it high in the centre ; strew olives, anchovies, capers, and gherkin
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Cook this with the app: pantry check, scaling, and the assistant.