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Chicken Salad
From Boston Cooking-School cook book, 1896
Serves 4
Variations include Chicken and Celery Salad, Chicken and Cucumber Salad, and Chicken Salad with Toasted Walnuts.
Presented as published in 1896. 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
789Calories
29 gProtein
14 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories789 kcal
Protein29 g
Carbohydrates14 g
Fiber0.1 g
Sugars7.3 g
Total Fat69 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat28 g
Omega-32.9 g
Cholesterol175 mg
Sodium1602 mg
Potassium564 mg
Calcium70 mg
Iron1.4 mg
Magnesium37 mg
Phosphorus335 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0.3 mg
Vitamin A42 mcg
Vitamin E2.1 mg
Vitamin K121 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.3 mg
Folate13 mcg
Choline89 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 218. The excerpt below is the record exactly as published.
CHICKEN SALAD 2 cups cooked chicken 34 cup Chicken Salad Dressing (boiled fowl, preferably) (p. 494), Mayonnaise,* Lettuce
Cook this with the app: pantry check, scaling, and the assistant.