Americanlunchgluten-freedairy-freesoy-freefish-freeshellfish-free
Chicken Salad
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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
738Calories
51 gProtein
12 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories738 kcal
Protein51 g
Carbohydrates12 g
Fiber5.1 g
Sugars1.3 g
Total Fat55 g
Saturated Fat12 g
Monounsaturated Fat27 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol177 mg
Sodium595 mg
Potassium840 mg
Calcium184 mg
Iron4.9 mg
Magnesium139 mg
Phosphorus511 mg
Zinc4.2 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C4.5 mg
Vitamin A106 mcg
Vitamin E9.4 mg
Vitamin K4.3 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate28 mcg
Choline161 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 31. The excerpt below is the record exactly as published.
Chicken Salad 2 cups cold chicken Y2 cup chopped ohves 1 cup celery 2 hard boiled eggs Y2 cup walnuts or blanched almonds
Cook this with the app: pantry check, scaling, and the assistant.