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Chicken Salad
From Around-the-world cook book, 1913
Serves 3
This receipt may also be adapted for cold veal or cold pork. Cucumbers may also be used to garnish.
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
692Calories
59 gProtein
3 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories692 kcal
Protein59 g
Carbohydrates2.7 g
Fiber0 g
Sugars0 g
Total Fat48 g
Saturated Fat14 g
Monounsaturated Fat20 g
Polyunsaturated Fat10 g
Cholesterol237 mg
Sodium301 mg
Potassium814 mg
Calcium73 mg
Iron2.8 mg
Magnesium72 mg
Phosphorus481 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C5 mg
Vitamin A129 mcg
Vitamin E0.9 mg
Vitamin K4.7 mcg
Vitamin B61.1 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)21 mg
Folate19 mcg
Choline188 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 56. The excerpt below is the record exactly as published.
CHICKEN SALAD Cold chicken, 1 quart, Celery, 1 pint, Lettuce leaves, Mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.