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Chicken Salad
From The Landmarks club cook book, 1903
Serves 4
A classic salad dish.
Presented as published in 1903. 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
92Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories92 kcal
Protein6.4 g
Carbohydrates1.2 g
Fiber0.1 g
Sugars0.6 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol187 mg
Sodium93 mg
Potassium107 mg
Calcium37 mg
Iron0.6 mg
Magnesium7.9 mg
Phosphorus93 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate22 mcg
Choline147 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 42. The excerpt below is the record exactly as published.
CHICKEN SALAD. Cut chicken in small pieces, not too fine, half as much cel- ery. Take four hard-boiled eggs, mash yolks fine, add one teaspoonful mustard, salt and pepper to taste, then oil until a smooth paste
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