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Chicken Salad Dressing
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
739Calories
22 gProtein
18 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories739 kcal
Protein22 g
Carbohydrates18 g
Fiber0.4 g
Sugars2 g
Total Fat63 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.5 g
Omega-30.2 g
Cholesterol90 mg
Sodium1401 mg
Potassium174 mg
Calcium26 mg
Iron1.3 mg
Magnesium14 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A283 mcg
Vitamin E6.7 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3 mg
Folate33 mcg
Choline19 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 69. The excerpt below is the record exactly as published.
CHICKEN SALAD DRESSING. 1/2 C. chicken stock 2 T. flour !/4 C. vinegar 3 T. melted butter 2 egg yolks 1 t. mustard y2 t. salt f. g. cayenne i/8 t. pepper y2 C. cream or milk
Cook this with the app: pantry check, scaling, and the assistant.