Chicken Salad
From Aunt Sammy's radio recipes, 1926
Add capers or hard-cooked eggs for variation.
Presented as published in 1926. 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
2199Calories
38 gProtein
39 gCarbs
213 gFat
Full nutrition (33 nutrients)
Calories2199 kcal
Protein38 g
Carbohydrates39 g
Fiber2.6 g
Sugars7.1 g
Total Fat213 g
Saturated Fat33 g
Monounsaturated Fat54 g
Polyunsaturated Fat115 g
Cholesterol128 mg
Sodium1505 mg
Potassium1726 mg
Calcium211 mg
Iron2.6 mg
Magnesium102 mg
Phosphorus495 mg
Zinc3.9 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.3 mcg
Vitamin C14 mg
Vitamin A70 mcg
Vitamin E29 mg
Vitamin K185 mcg
Vitamin B61.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)13 mg
Folate39 mcg
Choline112 mg
Caffeine0 mg
Water985 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 32. The excerpt below is the record exactly as published.
CHICKEN SALAD A fowl weighing about 5 pounds, i sliced onion. or 2 smaller fowls. Salt. 3 bunches celery. Mayonnaise dressing, 1 cup mild vinegar. Lettuce
Cook this with the app: pantry check, scaling, and the assistant.