gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken Salad Dressing
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
844Calories
23 gProtein
6 gCarbs
79 gFat
Full nutrition (34 nutrients)
Calories844 kcal
Protein23 g
Carbohydrates5.8 g
Fiber0.1 g
Sugars1 g
Total Fat79 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol120 mg
Sodium1267 mg
Potassium131 mg
Calcium50 mg
Iron0.2 mg
Magnesium7.5 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A185 mcg
Vitamin E7.7 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1 mg
Folate3.8 mcg
Choline11 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 206. The excerpt below is the record exactly as published.
CHICKEN SALAD DRESSING Y cup rich chicken stock 1 teaspoon salt Y% cup vinegar Y{ teaspoon pepper 5 egg yolks, slightly beaten Few grains cayenne 2 tablespoons mixed mustard © cup thick cream 14 cup melted butter
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