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Chicken Salad
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
One chicken serves 10 people.
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
210Calories
5 gProtein
2 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories210 kcal
Protein4.9 g
Carbohydrates1.7 g
Fiber0.7 g
Sugars0.5 g
Total Fat21 g
Saturated Fat3.7 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat11 g
Omega-31.2 g
Cholesterol59 mg
Sodium1135 mg
Potassium100 mg
Calcium13 mg
Iron0.5 mg
Magnesium8.4 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C2.2 mg
Vitamin A77 mcg
Vitamin E1.6 mg
Vitamin K38 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate9.2 mcg
Choline48 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 48. The excerpt below is the record exactly as published.
Chicken Salad. Put the chicken into boiling water, which has been well salted; cover up tight and simmer slowly until tender; let it cool in the liquor in which it has boiled. Cut the meat into good-sized pieces and cut as much white celery as you have chicken. After mixing the celery and chicken together, mar- inate them, seasoning well with cayenne pepper and salt, and add sliced olives to taste. For one chicken, add the yolks of 2 hard-boiled eggs, rubbed smooth, to the mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.