Chicken Salad

Name: Chicken Salad
Ingredients: the white meat of two chickens; four eggs; the quantity of celery to be used depends upon your taste

From Household hints, 1881

It is no longer 'good form' to chop the chickens or celery.

Presented as published in 1881. 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

1017Calories

88 gProtein

1 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories1017 kcal

Protein88 g

Carbohydrates1.4 g

Fiber0 g

Sugars0.7 g

Total Fat70 g

Saturated Fat21 g

Monounsaturated Fat29 g

Polyunsaturated Fat15 g

Omega-30.1 g

Cholesterol999 mg

Sodium522 mg

Potassium919 mg

Calcium149 mg

Iron6.6 mg

Magnesium92 mg

Phosphorus896 mg

Zinc7 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D4.7 mcg

Vitamin C5.4 mg

Vitamin A459 mcg

Vitamin E3.1 mg

Vitamin K5.7 mcg

Vitamin B61.5 mg

Vitamin B122.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)23 mg

Folate114 mcg

Choline791 mg

Caffeine0 mg

Water377 g

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 16. The excerpt below is the record exactly as published.

Chicken Salad. — To the white meat of two chickens allow four eggs. Cook the meat until tender, and boil the eggs hard ; the quantity of celery to be used depends upon your taste

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