Chicken Salad
From Cookery for little girls, 1910
Use only white meat for best results.
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
467Calories
2 gProtein
51 gCarbs
28 gFat
Full nutrition (20 nutrients)
Calories467 kcal
Protein1.5 g
Carbohydrates51 g
Fiber0.8 g
Sugars37 g
Total Fat28 g
Saturated Fat4.3 g
Cholesterol0 mg
Sodium3081 mg
Potassium596 mg
Calcium120 mg
Iron0.5 mg
Magnesium24 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin C1.8 mg
Vitamin B60.1 mg
Water399 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 6. The excerpt below is the record exactly as published.
CHICKEN SALAD If a cold dish is desired, let her add an equal amount of finely cut celery, season with salt and pepper, moisten with cooked salad dressing
Cook this with the app: pantry check, scaling, and the assistant.