Chicken Salad
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
If no celery is available, use chopped cucumbers or lettuce.
Presented as published in 1902. 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
1027Calories
76 gProtein
32 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories1027 kcal
Protein76 g
Carbohydrates32 g
Fiber0 g
Sugars32 g
Total Fat86 g
Saturated Fat20 g
Monounsaturated Fat24 g
Polyunsaturated Fat8.5 g
Cholesterol2301 mg
Sodium747 mg
Potassium762 mg
Calcium304 mg
Iron7.2 mg
Magnesium61 mg
Phosphorus1037 mg
Zinc6.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A894 mcg
Vitamin E6.2 mg
Vitamin K1.8 mcg
Vitamin B60.7 mg
Vitamin B126.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)3.1 mg
Niacin (B3)0.4 mg
Folate264 mcg
Choline1764 mg
Caffeine0 mg
Water452 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 61. The excerpt below is the record exactly as published.
CHICKEN SALAD. Boil one chicken tender; chop moderately ft of twelve hard-boiled eggs and the chickei quantities of chopped celery and cabbage; m fine, add two tablespoons batter, two of sugar, mustard; pepper and salt to taste; and lastly, good cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.