Chicken Salad a la Tilda

Name: Chicken Salad a la Tilda
Ingredients: a large young chicken; a large head of lettuce; two even-sized green peppers; four full tablespoons of the mayonnaise; juice of a lemon

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

This is a complete salad for lunch, supper, or receptions.

Presented as published in 1924. 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

478Calories

5 gProtein

21 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories478 kcal

Protein5 g

Carbohydrates21 g

Fiber0 g

Sugars0.3 g

Total Fat42 g

Saturated Fat6.5 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat25 g

Omega-32.9 g

Cholesterol23 mg

Sodium447 mg

Potassium845 mg

Calcium90 mg

Iron0.3 mg

Magnesium38 mg

Phosphorus127 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A8.8 mcg

Vitamin E1.8 mg

Vitamin K213 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)1.3 mg

Folate2.8 mcg

Choline19 mg

Caffeine0 mg

Water585 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 45. The excerpt below is the record exactly as published.

Chicken Salad a la Tilda Salade de Poulet a la Tilda Secure a large young chicken; singe, clean, and wash it well; tie it up and put it in hot water sufficient to cover it, pepper, 60 MRS. ERICSSON HAMMOND’S COOK BOOK salt, onions, carrots, and when it comes to a boil let it cook slowly until well done. Take off the fire and leave in the juice until cold, remove the skin, take out the bones and cut the chicken in small dices. If the chicken is young all the dark meat can be used from it. Wash a large head of lettuce, leave in ice-water until crisp, save the heart and the best leaves for decoration, cut the rest in small shreds. Also supply two even-sized green peppers, cut twelve rings from it for decoration and leave in the ice-water until crisp; the rest of the green pepper chop very fine. Make a thick, heavy, well-seasoned mayonnaise [see recipe Mayonnaise Dressing]; add to the chicken, lettuce, and the chopped green peppers about four full tablespoons of the mayon¬ naise, season it with pepper, salt, juice of a lemon

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