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Chicken Salad
From The hearthstone; or, Life at home, 1883
Serves 1
Garnish with whites of eggs and celery-tops.
Presented as published in 1883. 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
342Calories
13 gProtein
12 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein13 g
Carbohydrates12 g
Fiber0.7 g
Sugars9.6 g
Total Fat24 g
Saturated Fat4.3 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol373 mg
Sodium2519 mg
Potassium243 mg
Calcium85 mg
Iron1.5 mg
Magnesium20 mg
Phosphorus190 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A150 mcg
Vitamin E5.7 mg
Vitamin K5.1 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate45 mcg
Choline294 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 303. The excerpt below is the record exactly as published.
Chicken Salad. — Take the white meat of a cold boiled or roasted chicken or turkey. Cut three-fourths the same quantity of celery into small bits, mix thoroughly with the well-minced meat and set in a cool place while preparing the dressing. Rub the yolks of two hard-boiled eggs to a powder, to which add one teaspoonful of salt, one of pepper, two of white sugar, and three teaspoonfuls of salad oil, adding it drop by drop, then add half a teaspoonful of mus- tard. Whip one egg to a froth and beat it into the dressing, and over the whole pour one-half cup of vinegar
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