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Chicken Salad
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
613Calories
17 gProtein
2 gCarbs
60 gFat
Full nutrition (33 nutrients)
Calories613 kcal
Protein17 g
Carbohydrates2 g
Fiber0 g
Sugars0.2 g
Total Fat60 g
Saturated Fat10 g
Monounsaturated Fat16 g
Polyunsaturated Fat30 g
Cholesterol67 mg
Sodium408 mg
Potassium325 mg
Calcium40 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus158 mg
Zinc1.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C1.4 mg
Vitamin A36 mcg
Vitamin E7.3 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6 mg
Folate5.3 mcg
Choline53 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 73. The excerpt below is the record exactly as published.
chicken salad or for any purpose where a large quantity of dressing is needed. In winter it will keep a week or more. CHICKEN SALAD 1 ^cup cold cooked chicken Mayonnaise dressing 1 cup chopped celery Lettuce Stuffed olives
Cook this with the app: pantry check, scaling, and the assistant.