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Chicken Salad
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.9 g
Carbohydrates4.5 g
Fiber1.7 g
Sugars0.1 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2436 mg
Potassium116 mg
Calcium36 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline1.6 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 95. The excerpt below is the record exactly as published.
Chicken Salad Boil a fowl until tender, remove one plate to cool properly; when cold pick off the meat and chop ; add about as much chopped celery; place all in a bowl, add vinegar, salt, pepper and a tea- spoon of dry mustar
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