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Chicken Salad
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Celery or sliced cucumbers can be used instead of cos lettuce.
Presented as published in 1898. 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
389Calories
32 gProtein
11 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories389 kcal
Protein32 g
Carbohydrates11 g
Fiber5.4 g
Sugars4.7 g
Total Fat24 g
Saturated Fat6.9 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat4.2 g
Cholesterol437 mg
Sodium184 mg
Potassium1046 mg
Calcium164 mg
Iron4.8 mg
Magnesium68 mg
Phosphorus387 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.4 mcg
Vitamin C15 mg
Vitamin A1492 mcg
Vitamin E1.7 mg
Vitamin K308 mcg
Vitamin B60.7 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.8 mg
Folate199 mcg
Choline345 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 185. The excerpt below is the record exactly as published.
Chicken Salad. — Thoroughly cook a chicken ; boiling it is thought by many people better than roasting it. Take off the skin, and cut it into as many joints as it will make. Cut four hard-boiled eggs in quarters, so as to make sixteen pieces. Pull a cos lettuce to pieces
Cook this with the app: pantry check, scaling, and the assistant.