Chicken Salad

Name: Chicken Salad
Ingredients: Boil chicken until it is tender; whites of a dozen hard boiled eggs; chopped cabbage; celery in equal quantities; two tablespoons of sugar; two tablespoons of butter; one teaspoon of mustard; half a teacup of good vinegar

From The Central cook book, 1924

Recipe by Mrs. M. D. Srroruer.

Presented as published in 1924. 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

1341Calories

85 gProtein

91 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories1341 kcal

Protein85 g

Carbohydrates91 g

Fiber0.2 g

Sugars32 g

Total Fat88 g

Saturated Fat20 g

Monounsaturated Fat25 g

Polyunsaturated Fat8.5 g

Omega-30 g

Cholesterol2301 mg

Sodium993 mg

Potassium2741 mg

Calcium709 mg

Iron7.9 mg

Magnesium194 mg

Phosphorus1298 mg

Zinc8.3 mg

Copper0.1 mg

Manganese2.5 mg

Vitamin D13 mcg

Vitamin C363 mg

Vitamin A894 mcg

Vitamin E6.2 mg

Vitamin K536 mcg

Vitamin B62 mg

Vitamin B126.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)3.1 mg

Niacin (B3)0.4 mg

Folate264 mcg

Choline1764 mg

Caffeine0 mg

Water1435 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 18. The excerpt below is the record exactly as published.

Chicken Salad Boil chicken until it is tender and cut in small pieces, cut also whites of a dozen hard boiled eggs. Add chopped cabbage and celery in equal quantities. Pound yolks of eggs fine and add two tablespoons of sugar and butter. One teaspoon of mustard with pepper and salt to taste. Finally add half a tea cup of good vinegar

Cook this with the app: pantry check, scaling, and the assistant.