Chicken Salad
From The Common sense recipe book, 1898
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
2694Calories
97 gProtein
3 gCarbs
252 gFat
Full nutrition (34 nutrients)
Calories2694 kcal
Protein97 g
Carbohydrates3 g
Fiber0 g
Sugars2.9 g
Total Fat252 g
Saturated Fat131 g
Monounsaturated Fat82 g
Polyunsaturated Fat23 g
Omega-30.7 g
Cholesterol845 mg
Sodium386 mg
Potassium1020 mg
Calcium122 mg
Iron4.7 mg
Magnesium109 mg
Phosphorus811 mg
Zinc6.9 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C8.2 mg
Vitamin A1682 mcg
Vitamin E6.5 mg
Vitamin K23 mcg
Vitamin B61.8 mg
Vitamin B121.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)35 mg
Folate37 mcg
Choline345 mg
Caffeine0 mg
Water598 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 47. The excerpt below is the record exactly as published.
CHICKEN SA LAs: Boil, bone and chop fine three chickens; use chopped celery; take equal quantities of meat and salad, and mix with the fol- lowing dressing: yolks of three eggs, stir them with a fork, then stir in slowly a cup of melted butter; do not put in faster than will mingle nicely. Salt to taste, and add a teaspoonful of powdered sugar, a cup of vinegar and a pinch of red pepper
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