Americanlunchgluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Salad
From The Pattern cook-book, 1890
Serves 3
Chicken salad can be served with or without lettuce.
Presented as published in 1890. 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
682Calories
59 gProtein
0 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein59 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0 g
Total Fat48 g
Saturated Fat14 g
Monounsaturated Fat20 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol237 mg
Sodium999 mg
Potassium602 mg
Calcium38 mg
Iron2.9 mg
Magnesium64 mg
Phosphorus465 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C5 mg
Vitamin A129 mcg
Vitamin E1 mg
Vitamin K5.4 mcg
Vitamin B61.1 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)21 mg
Folate19 mcg
Choline188 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 131. The excerpt below is the record exactly as published.
Three table-spoonfuls of vinegar. One table-spoonful of oil. One tea-spoonful of salt. One-half tea-spoonful of pepper. This quantity will marinate a quart of chicken, which is then set on the ice for an hour; the chicken will by thai time have absorbed the mixture, and be finely seasoned. Chicken salad
Cook this with the app: pantry check, scaling, and the assistant.