Chicken Salad
From The Elm City cook book, 1896
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
4165Calories
355 gProtein
17 gCarbs
287 gFat
Full nutrition (34 nutrients)
Calories4165 kcal
Protein355 g
Carbohydrates17 g
Fiber0.3 g
Sugars0 g
Total Fat287 g
Saturated Fat82 g
Monounsaturated Fat118 g
Polyunsaturated Fat61 g
Omega-30 g
Cholesterol1420 mg
Sodium4138 mg
Potassium4898 mg
Calcium446 mg
Iron17 mg
Magnesium435 mg
Phosphorus2893 mg
Zinc25 mg
Copper0.9 mg
Manganese0.9 mg
Vitamin D3.8 mcg
Vitamin C30 mg
Vitamin A776 mcg
Vitamin E5.7 mg
Vitamin K30 mcg
Vitamin B66.9 mg
Vitamin B125.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)2.3 mg
Niacin (B3)129 mg
Folate114 mcg
Choline1130 mg
Caffeine0 mg
Water1774 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 22. The excerpt below is the record exactly as published.
CHICKEN SALAD. Have cold chicken free from skin and bones, place on a board and cut in long thin strips; cut these into dice, place in an earthen bowl. There should be two quarts. Season with four tablespoonfuls vinegar, one teaspoonful salt, half teaspoonful pepper. Set away in a cold place for two or three hours. Scrape and wash enough tender white celery to make one quart
Cook this with the app: pantry check, scaling, and the assistant.