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Chicken Mayonnaise Salad
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
597Calories
2 gProtein
9 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories597 kcal
Protein1.9 g
Carbohydrates9.5 g
Fiber0 g
Sugars0.2 g
Total Fat63 g
Saturated Fat8.6 g
Monounsaturated Fat14 g
Polyunsaturated Fat36 g
Cholesterol0 mg
Sodium494 mg
Potassium488 mg
Calcium69 mg
Iron0.3 mg
Magnesium22 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.4 mg
Vitamin K61 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline0.6 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 73. The excerpt below is the record exactly as published.
ed chicken Mayonnaise dressing 1 cup chopped celery Lettuce Stuffed olives
Cook this with the app: pantry check, scaling, and the assistant.