gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken Salad
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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
485Calories
35 gProtein
5 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein35 g
Carbohydrates4.9 g
Fiber0.1 g
Sugars0.2 g
Total Fat30 g
Saturated Fat9 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.2 g
Omega-30 g
Cholesterol311 mg
Sodium1448 mg
Potassium675 mg
Calcium114 mg
Iron2.1 mg
Magnesium52 mg
Phosphorus355 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C2.7 mg
Vitamin A135 mcg
Vitamin E1 mg
Vitamin K2.7 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate35 mcg
Choline241 mg
Caffeine0 mg
Water467 g
As published
This recipe was extracted from The new home cook book (1896), page 51. The excerpt below is the record exactly as published.
CHICKEN SALAD. Mrs. Morgan, Rockford, 111. Cut the white meat of chickens into small bits, the size of peas, (also the dark meat, if you like,) chop the whol^ parts of celery nearly as small. Prepare a dressing thus' Rub the yolks of hard boiled eggs smooth ; to each yolk put half a teaspoon of mustard, the same quantity of salt, a tablespoon of oil, and a wine glass of vinegar; mix the chicken and celery in a large bowl and pour over this dressing with a little cream added
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