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Chicken Salad

Name: Chicken Salad
Yield: 3 servings
Ingredients: One boiled chicken chopped fine; one head of cabbage; an equal amount of celery; the whites of twelve-hard boiled eggs; two tablespoons of sugar; one tablespoon mustard; one tablespoon butter; one cup of vinegar

From Dora's cook book, 1888

Serves 3

Presented as published in 1888. 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

456Calories

28 gProtein

30 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories456 kcal

Protein28 g

Carbohydrates30 g

Fiber0.2 g

Sugars11 g

Total Fat26 g

Saturated Fat6.6 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol756 mg

Sodium371 mg

Potassium919 mg

Calcium240 mg

Iron2.7 mg

Magnesium67 mg

Phosphorus437 mg

Zinc2.8 mg

Copper0 mg

Manganese0.9 mg

Vitamin D4.4 mcg

Vitamin C121 mg

Vitamin A298 mcg

Vitamin E2.1 mg

Vitamin K179 mcg

Vitamin B60.7 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.2 mg

Folate88 mcg

Choline588 mg

Caffeine0 mg

Water518 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 24. The excerpt below is the record exactly as published.

CHICKEN SALAD. One boiled chicken chopped fine; one head of cabbage and an equal amount of celery, chopped fine, the whites of twelve-hard boiled eggs chopped with it. Take the yolk, rub them fine, then add two tablespoons of sugar, one tablespoon mustard, one tablespoon butter, and one cup of vinegar

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