Chicken Salad
From The Federation cook book, 1910
Recipe attributed to MRS. LAWSON.
Presented as published in 1910. 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
2081Calories
177 gProtein
9 gCarbs
143 gFat
Full nutrition (34 nutrients)
Calories2081 kcal
Protein177 g
Carbohydrates8.9 g
Fiber0.3 g
Sugars0 g
Total Fat143 g
Saturated Fat41 g
Monounsaturated Fat59 g
Polyunsaturated Fat31 g
Omega-30 g
Cholesterol710 mg
Sodium3235 mg
Potassium2457 mg
Calcium225 mg
Iron8.7 mg
Magnesium218 mg
Phosphorus1447 mg
Zinc13 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D1.9 mcg
Vitamin C15 mg
Vitamin A388 mcg
Vitamin E2.9 mg
Vitamin K16 mcg
Vitamin B63.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)64 mg
Folate57 mcg
Choline565 mg
Caffeine0 mg
Water873 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 11. The excerpt below is the record exactly as published.
Chicken Salad 1 quart of chicken 1 tablespoon vinegar 1 pint of celery 1 teaspoon of salt 1 tablespoon of oil 1-2 teaspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.