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Chicken Salad

Name: Chicken Salad
Yield: 1 servings
Ingredients: one carrot; the chicken; one-half as much chopped celery as chicken; a tablespoonful of cooked French peas; a tablespoonful of capers

From The New century cook book, 1899

Serves 1

Presented as published in 1899. 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

546Calories

45 gProtein

8 gCarbs

36 gFat

Full nutrition (33 nutrients)

Calories546 kcal

Protein45 g

Carbohydrates8.2 g

Fiber2 g

Sugars2.9 g

Total Fat36 g

Saturated Fat10 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.7 g

Cholesterol177 mg

Sodium469 mg

Potassium806 mg

Calcium78 mg

Iron2.5 mg

Magnesium64 mg

Phosphorus383 mg

Zinc3.3 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C7.7 mg

Vitamin A599 mcg

Vitamin E1.2 mg

Vitamin K14 mcg

Vitamin B60.9 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)17 mg

Folate28 mcg

Choline147 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from The New century cook book (1899), page 55. The excerpt below is the record exactly as published.

one carrot in stock at same time; cut the chicken in dice, not too fine; use one-half as much chopped celery as chicken; mix thoroughly; line salad dish with lettuce leaves and put mixture in; cut carrot in dice and sprinkle over top — also a tablespoonful each of cooked French pe

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