Americanlunch
Chicken Salad
From The Central cook book, 1924
A classic chicken salad recipe.
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
6911Calories
342 gProtein
4 gCarbs
604 gFat
Full nutrition (34 nutrients)
Calories6911 kcal
Protein342 g
Carbohydrates3.8 g
Fiber0 g
Sugars2.5 g
Total Fat604 g
Saturated Fat130 g
Monounsaturated Fat187 g
Polyunsaturated Fat256 g
Omega-324 g
Cholesterol1546 mg
Sodium4113 mg
Potassium3623 mg
Calcium253 mg
Iron17 mg
Magnesium372 mg
Phosphorus2769 mg
Zinc24 mg
Copper1 mg
Manganese0.4 mg
Vitamin D4.5 mcg
Vitamin C29 mg
Vitamin A815 mcg
Vitamin E20 mg
Vitamin K747 mcg
Vitamin B66.4 mg
Vitamin B126.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)2.3 mg
Niacin (B3)123 mg
Folate131 mcg
Choline1234 mg
Caffeine0 mg
Water1331 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 16. The excerpt below is the record exactly as published.
Chicken Salad Boil chicken until tender and cut in small pieces, add celery chopped fine, two boiled eggs, a few pieces of pickle, if desired, add one cup mayonnaise and season with salt and pepper. Mrs. R. B. Tempreton. Chicken Salad 4 or 5 pound chicken. 1 big stalk celery. Pepper and salt. 1 pint mayonnaise.
Cook this with the app: pantry check, scaling, and the assistant.