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Chicken Salad
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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
646Calories
52 gProtein
7 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories646 kcal
Protein52 g
Carbohydrates7.3 g
Fiber0 g
Sugars3.4 g
Total Fat43 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat6.7 g
Cholesterol1175 mg
Sodium541 mg
Potassium838 mg
Calcium214 mg
Iron4.2 mg
Magnesium58 mg
Phosphorus652 mg
Zinc4.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D6.8 mcg
Vitamin C1.2 mg
Vitamin A478 mcg
Vitamin E3.3 mg
Vitamin K2 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)5.3 mg
Folate137 mcg
Choline927 mg
Caffeine0 mg
Water388 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 51. The excerpt below is the record exactly as published.
Chicken Salad. Boil three chickens until tender, salt- ing to taste; when cold, pick fine with the fingers, and add three heads of celery, cut fine with a : knife (not chopped), and six hard boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.