Chicken Salad

Name: Chicken Salad
Ingredients: one quart of mixed chicken; equal quantities of celery; moistened with a French dressing; mix with a little mayonnaise

From The home science cook book, 1902

Use veal in the same way.

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

4219Calories

178 gProtein

12 gCarbs

383 gFat

Full nutrition (34 nutrients)

Calories4219 kcal

Protein178 g

Carbohydrates12 g

Fiber0 g

Sugars0.6 g

Total Fat383 g

Saturated Fat82 g

Monounsaturated Fat124 g

Polyunsaturated Fat155 g

Omega-35.9 g

Cholesterol756 mg

Sodium2957 mg

Potassium2190 mg

Calcium183 mg

Iron9.2 mg

Magnesium204 mg

Phosphorus1448 mg

Zinc13 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D2.1 mcg

Vitamin C16 mg

Vitamin A464 mcg

Vitamin E24 mg

Vitamin K194 mcg

Vitamin B63.4 mg

Vitamin B123.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)65 mg

Folate62 mcg

Choline603 mg

Caffeine0 mg

Water820 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 46. The excerpt below is the record exactly as published.

Chicken Salad. Equal quantities of chicken and celery are cut in cubes, moistened with a French dressing, and left for several hours. Just before serving mix with a little mayonnaise and place more on top. To one quart of mixed chicken

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