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Chicken Salad
From Superior cook book, 1905
Serves 1
Presented as published in 1905. 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
1024Calories
88 gProtein
1 gCarbs
72 gFat
Full nutrition (33 nutrients)
Calories1024 kcal
Protein88 g
Carbohydrates1.3 g
Fiber0 g
Sugars0 g
Total Fat72 g
Saturated Fat20 g
Monounsaturated Fat30 g
Polyunsaturated Fat15 g
Cholesterol355 mg
Sodium370 mg
Potassium1000 mg
Calcium71 mg
Iron4.3 mg
Magnesium99 mg
Phosphorus704 mg
Zinc6.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C7.6 mg
Vitamin A194 mcg
Vitamin E1.4 mg
Vitamin K7.1 mcg
Vitamin B61.7 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)32 mg
Folate28 mcg
Choline282 mg
Caffeine0 mg
Water350 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 31. The excerpt below is the record exactly as published.
Chicken Salad. I'sc a pint nf cnhl roasted chicken cnl in .--niall pieces, and [■_■ as mncli celerv — clioosiii<i' the crisp white stalks — cut in thin pieces. Moisten with a French dress- iW'j;. ami set on the ice to chill. liaxc \dni' nia\onnaise or boiled dressin;^' pre- pare
Cook this with the app: pantry check, scaling, and the assistant.