Americanlunchgluten-freedairy-freesoy-freefish-freeshellfish-free
Chicken Salad
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
744Calories
21 gProtein
10 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories744 kcal
Protein21 g
Carbohydrates10 g
Fiber4.4 g
Sugars0.1 g
Total Fat68 g
Saturated Fat9.2 g
Monounsaturated Fat36 g
Polyunsaturated Fat20 g
Omega-30 g
Cholesterol226 mg
Sodium48 mg
Potassium398 mg
Calcium70 mg
Iron2.8 mg
Magnesium90 mg
Phosphorus341 mg
Zinc4.1 mg
Copper0.7 mg
Manganese1.7 mg
Vitamin D1 mcg
Vitamin C0.9 mg
Vitamin A88 mcg
Vitamin E0.6 mg
Vitamin K4.1 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.6 mg
Folate28 mcg
Choline173 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 110. The excerpt below is the record exactly as published.
One large chicken, 1 pound of Malaga grapes, ^ pound shelled pecans. Boil chicken ; when cold cut in blocks. Cut grapes in half, remove the seed and add to chicken, also pecans chopped. Pour over this mayonnaise dressing, yolks of 3 eggs beaten until light, 1 teaspoon olive oil, 3 teaspoons vinegar, alternating oil and vinegar. Beat until light and creamy, adding cayenne pepper and salt
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