Chicken Salad Dressing
From The Edwardsville cook book, 1906
(For Small Amount)
Presented as published in 1906. 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
243Calories
13 gProtein
21 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein13 g
Carbohydrates21 g
Fiber0.1 g
Sugars13 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium145 mg
Potassium141 mg
Calcium63 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus204 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water190 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 21. The excerpt below is the record exactly as published.
HICKEN SxvLAD DRESSING. (For Small Amount.) Mrs. Abbie L. Greenwood. 2 eggs. 1 tablespoon corn starch. Y2 cup vinegar. Salt, pepper and mustard to 1 tablespoon sugar
Cook this with the app: pantry check, scaling, and the assistant.