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Chicken Salad
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
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
505Calories
34 gProtein
11 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein34 g
Carbohydrates11 g
Fiber0 g
Sugars0.1 g
Total Fat35 g
Saturated Fat8.8 g
Monounsaturated Fat13 g
Polyunsaturated Fat11 g
Omega-30.7 g
Cholesterol133 mg
Sodium266 mg
Potassium794 mg
Calcium72 mg
Iron1.7 mg
Magnesium55 mg
Phosphorus314 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C2.7 mg
Vitamin A72 mcg
Vitamin E0.9 mg
Vitamin K84 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate11 mcg
Choline106 mg
Caffeine0 mg
Water420 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 69. The excerpt below is the record exactly as published.
CHICKEN SALAD. Use two parts of cold cooked chicken to one part of celery. Marinate and drain the chicken, add the celery, and mix with Mayon- naise or boiled dressing. Arrange the salad in nests of lettuce leaves, and put a pimola in the centre of each nest
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