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Chicken Salad
From The Toronto Cook Book, 1915
Serves 4
Serves four.
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
105Calories
10 gProtein
1 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories105 kcal
Protein9.8 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat6.8 g
Saturated Fat1.9 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Cholesterol37 mg
Sodium53 mg
Potassium158 mg
Calcium14 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus84 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.5 mg
Folate3.5 mcg
Choline25 mg
Caffeine0 mg
Water53 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 93. The excerpt below is the record exactly as published.
Chicken Salad One small can of chicken, one-quarter cup English walnut meats, two sticks of celery
Cook this with the app: pantry check, scaling, and the assistant.