Americanlunchgluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Chicken Salad

Name: Chicken Salad
Yield: 2 servings
Cuisine: American
Ingredients: 2 large boiled chickens; an equal quantity of celery; 3 olives; 2 teaspoons capers; 6 spoons salad oil; 2 tablespoons vinegar; 2 teaspoons salt; a dash of red pepper

From The household cook book, 1902

Serves 2

The chicken should be cooked the day before to be thoroughly cold.

Presented as published in 1902. 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

745Calories

5 gProtein

5 gCarbs

79 gFat

Full nutrition (34 nutrients)

Calories745 kcal

Protein5.4 g

Carbohydrates5.1 g

Fiber0.2 g

Sugars0 g

Total Fat79 g

Saturated Fat6.7 g

Monounsaturated Fat58 g

Polyunsaturated Fat10 g

Omega-30.1 g

Cholesterol19 mg

Sodium2538 mg

Potassium402 mg

Calcium64 mg

Iron0.3 mg

Magnesium21 mg

Phosphorus68 mg

Zinc0.5 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C18 mg

Vitamin A10 mcg

Vitamin E26 mg

Vitamin K6.4 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate8.1 mcg

Choline15 mg

Caffeine0 mg

Water162 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 161. The excerpt below is the record exactly as published.

CHICKEN SALAD.— Take the meat of 2 large boiled chickens, free it from skin and fat and cut in dice; add an equal quantity of celery cut in dice, 3 olives, chopped, 2 teaspoons capers; make a dressing of 6 spoons salad oil, 2 tablespoons vinegar, 2 teaspoons salt, and a dash of red pepper

Cook this with the app: pantry check, scaling, and the assistant.