Chicken Salad
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
2112Calories
63 gProtein
9 gCarbs
196 gFat
Full nutrition (34 nutrients)
Calories2112 kcal
Protein63 g
Carbohydrates8.8 g
Fiber0 g
Sugars1.4 g
Total Fat196 g
Saturated Fat34 g
Monounsaturated Fat50 g
Polyunsaturated Fat105 g
Omega-312 g
Cholesterol305 mg
Sodium1813 mg
Potassium1360 mg
Calcium163 mg
Iron7 mg
Magnesium93 mg
Phosphorus627 mg
Zinc7.1 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.8 mcg
Vitamin C2.7 mg
Vitamin A105 mcg
Vitamin E8 mg
Vitamin K362 mcg
Vitamin B61.5 mg
Vitamin B129.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate37 mcg
Choline177 mg
Caffeine0 mg
Water690 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 30. The excerpt below is the record exactly as published.
chicken salad cut the chicken into small pieces, being careful to remove any bits of skin and gristle. Marinade with equal quantities of oil and vinegar, seasoned with salt and pep- per. Set in a cool place for a couple of hours; when ready to use mix with the chicken about a third of the quantity of chopped celery, or, if it is not in season, bits of lettuce leaves, torn, not cut, apart. Then stir in about the same quantity of English walnut meats as of celery. Mix with it all a little mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.