Chicken Salad
From Cook book (Methodist church, Garland NC, 1950), 1950
Presented as published in 1950. 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
2148Calories
92 gProtein
82 gCarbs
171 gFat
Full nutrition (34 nutrients)
Calories2148 kcal
Protein92 g
Carbohydrates82 g
Fiber7.3 g
Sugars59 g
Total Fat171 g
Saturated Fat75 g
Monounsaturated Fat55 g
Polyunsaturated Fat19 g
Omega-30.3 g
Cholesterol618 mg
Sodium2901 mg
Potassium2025 mg
Calcium232 mg
Iron4.9 mg
Magnesium148 mg
Phosphorus843 mg
Zinc6.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0.9 mcg
Vitamin C29 mg
Vitamin A941 mcg
Vitamin E4.2 mg
Vitamin K20 mcg
Vitamin B62 mg
Vitamin B121.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)33 mg
Folate32 mcg
Choline321 mg
Caffeine0 mg
Water1241 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 6. The excerpt below is the record exactly as published.
CHICKEN SALAD 2 cups diced chicken 3 chopped apples 1 cup diced celery 1 teaspoon salt 6 hard boiled eggs, chopped l/2 teaspoon pepper l/2 cup melted butter, added 1 teaspoon sugar to chicken while warm Mix with the following dressing. DRESSING 1 water glass vinegar 1 large tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.