Chicken Salad
From Cooks in clover, 1889
Recipe by Mrs. John Hemion.
Presented as published in 1889. 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
4151Calories
354 gProtein
16 gCarbs
287 gFat
Full nutrition (33 nutrients)
Calories4151 kcal
Protein354 g
Carbohydrates16 g
Fiber0 g
Sugars0 g
Total Fat287 g
Saturated Fat82 g
Monounsaturated Fat118 g
Polyunsaturated Fat61 g
Cholesterol1420 mg
Sodium1803 mg
Potassium4881 mg
Calcium436 mg
Iron17 mg
Magnesium432 mg
Phosphorus2889 mg
Zinc25 mg
Copper0.9 mg
Manganese0.7 mg
Vitamin D3.8 mcg
Vitamin C30 mg
Vitamin A776 mcg
Vitamin E5.7 mg
Vitamin K28 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
Water1718 g
As published
This recipe was extracted from Cooks in clover (1889), page 19. The excerpt below is the record exactly as published.
Chicken Salad. — Chickens must be boiled whole, and only the white meat used for really nice salad. Two quarts of chicken require one quart of celery
Cook this with the app: pantry check, scaling, and the assistant.