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Chicken Salad

Name: Chicken Salad
Yield: 20 servings
Ingredients: Four chickens; two bunches of celery to each chicken; one pint vinegar; two eggs; two table-spoons salad oil; two of liquid mustard; one of sugar; one of salt; one salt-spoon red pepper

From Buckeye cookery, 1892

Serves 20

The above is sufficient for twenty persons.

Presented as published in 1892. 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

100Calories

7 gProtein

1 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories100 kcal

Protein7 g

Carbohydrates0.9 g

Fiber0 g

Sugars0.7 g

Total Fat7 g

Saturated Fat1.7 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol44 mg

Sodium385 mg

Potassium85 mg

Calcium10 mg

Iron0.4 mg

Magnesium8.2 mg

Phosphorus62 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C2.3 mg

Vitamin A22 mcg

Vitamin E0.6 mg

Vitamin K0.6 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.3 mg

Folate5 mcg

Choline35 mg

Caffeine0 mg

Water54 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 164. The excerpt below is the record exactly as published.

CHICKEN SALAD. Four chickens; two bunches of celery to each chicken ; one pint vinegar, two eggs, two table-spoons salad oil, two of liquid mustard, one of sugar, one of salt, one salt-spoon red pepper

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