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Chicken Salad
From Cookery for every household, 1914
Serves 4
Presented as published in 1914. 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
27Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories27 kcal
Protein1.2 g
Carbohydrates5.4 g
Total Fat0.1 g
Sodium34 mg
Potassium235 mg
Calcium26 mg
Iron0 mg
Magnesium11 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.3 mg
Water153 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 282. The excerpt below is the record exactly as published.
Mayonnaise sauce, i lb. shelled walnuts. | A little cream. Use the white part only of the celery, wash it, cut it in fine shreds, and then dry it in a clean towel. Toast the walnuts in the oven for a few minutes, rub off as much of the brown skin as possible, and cut them in small pieces. Mix the celery and walnuts together with 2 or 3 table- spoonfuls thick mayonnaise sauce and a little whipped cream. Add more seasoning if neoessary. Pile the mixture in the centre of a salad dish, and decorate with shred or curled celery (see Re- cipe 467) and a few halves of walnuts. This salad is very good served with poultry or game. 645, Chicken Salad Some cooked chicken. 1 lettuce. 1 or 2 sticks of celery. Some small cress. A few radishes.
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