Chicken Salad

Name: Chicken Salad
Ingredients: cold chicken; two thirds as much celery as there is of chicken; mayonnaise

From Luncheons, 1902

Veal can be used instead of chicken.

Presented as published in 1902. 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

2024Calories

47 gProtein

4 gCarbs

201 gFat

Full nutrition (34 nutrients)

Calories2024 kcal

Protein47 g

Carbohydrates4 g

Fiber0 g

Sugars1.3 g

Total Fat201 g

Saturated Fat36 g

Monounsaturated Fat52 g

Polyunsaturated Fat106 g

Omega-312 g

Cholesterol270 mg

Sodium1648 mg

Potassium710 mg

Calcium82 mg

Iron2.6 mg

Magnesium59 mg

Phosphorus412 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.9 mcg

Vitamin C3.8 mg

Vitamin A132 mcg

Vitamin E8 mg

Vitamin K363 mcg

Vitamin B60.9 mg

Vitamin B121 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)16 mg

Folate25 mcg

Choline217 mg

Caffeine0 mg

Water282 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 46. The excerpt below is the record exactly as published.

Chicken salad. Cut cold chicken into half-inch dice, using both white and dark meat. Moisten it with French dressing. Cut tender celery into small dice and mix it with the chicken, using two thirds as much celery as there is of chicken. Mix the whole with mayonnaise

Cook this with the app: pantry check, scaling, and the assistant.