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Chicken Salad
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
694Calories
45 gProtein
5 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories694 kcal
Protein45 g
Carbohydrates4.5 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat13 g
Monounsaturated Fat20 g
Polyunsaturated Fat18 g
Cholesterol177 mg
Sodium428 mg
Potassium778 mg
Calcium85 mg
Iron2.2 mg
Magnesium61 mg
Phosphorus378 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C3.9 mg
Vitamin A100 mcg
Vitamin E3.2 mg
Vitamin K6.6 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)16 mg
Folate14 mcg
Choline141 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 187. The excerpt below is the record exactly as published.
Chicken Salad. — One pint each of cold boiled or roasted chicken and celery.^ or half as much celery as Fig. 40. Chicken Salad. chicken. Cut the chicken into quarter-inch dice. Scrape, wash, and cut the celery in dice. Mix and marinate with a French dressing., and keep on the ice until ready to serve. Make a Mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.