Chicken or Any Meat Salad

Name: Chicken or Any Meat Salad
Ingredients: Cut chicken or meat in 1/2-inch cubes; Add an equal amount of celery cut in small pieces

From A textbook of domestic science for high schools, 1913

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

282Calories

51 gProtein

0 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories282 kcal

Protein51 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat7.3 g

Saturated Fat1.9 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.8 g

Cholesterol166 mg

Sodium182 mg

Potassium542 mg

Calcium28 mg

Iron2.1 mg

Magnesium59 mg

Phosphorus409 mg

Zinc3.6 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C5.4 mg

Vitamin A38 mcg

Vitamin E0.5 mg

Vitamin K4.3 mcg

Vitamin B61 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)19 mg

Folate17 mcg

Choline155 mg

Caffeine0 mg

Water179 g

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 76. The excerpt below is the record exactly as published.

Chicken or Any Meat Salad Cut chicken or meat in ^-inch cubes. Add an equal amount of celery cut in small pieces

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