Americanlunchgluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Chicken Salad
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Can be garnished with hard-boiled eggs, beets, capers, or olives.
Presented as published in 1885. 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
758Calories
16 gProtein
4 gCarbs
76 gFat
Full nutrition (34 nutrients)
Calories758 kcal
Protein16 g
Carbohydrates3.6 g
Fiber0 g
Sugars0.2 g
Total Fat76 g
Saturated Fat10 g
Monounsaturated Fat38 g
Polyunsaturated Fat24 g
Omega-32 g
Cholesterol75 mg
Sodium694 mg
Potassium296 mg
Calcium26 mg
Iron0.8 mg
Magnesium22 mg
Phosphorus143 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C1.3 mg
Vitamin A38 mcg
Vitamin E14 mg
Vitamin K84 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.6 mg
Folate6.6 mcg
Choline60 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 209. The excerpt below is the record exactly as published.
CHICKEN SALAD. A good salad can be made from cold boiled or roasted chicken, cut in small pieces ; for a pint of chicken allow a large head of lettuce, thoroughly washed and torn in pieces, and a cupful of mayonnaise. To make the mayonnaise, put into an earthen bowl the yolk of a raw egg, a level teaspoon- ful of salt, a teaspoonful of vinegar, and a little pepper; stir these ingredients until they are smoothly mixed, and then gradually drop in a cupful of good salad-oil
Cook this with the app: pantry check, scaling, and the assistant.