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Chicken Salad
From The farm cook & rule book, 1923
Serves 24
Makes 25 servings.
Presented as published in 1923. 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
268Calories
19 gProtein
7 gCarbs
18 gFat
Full nutrition (32 nutrients)
Calories268 kcal
Protein19 g
Carbohydrates7.3 g
Fiber0.1 g
Sugars4.7 g
Total Fat18 g
Saturated Fat4.4 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.1 g
Cholesterol101 mg
Sodium873 mg
Potassium378 mg
Calcium56 mg
Iron0.8 mg
Magnesium24 mg
Phosphorus209 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C0.2 mg
Vitamin A22 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.7 mg
Folate7.1 mcg
Choline46 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 96. The excerpt below is the record exactly as published.
Chicken Salad 2 quarts cooked chicken 1% quarts diced celery 3 cupfuls salad dressing
Cook this with the app: pantry check, scaling, and the assistant.