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Chicken Salad
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
381Calories
32 gProtein
3 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories381 kcal
Protein32 g
Carbohydrates3.1 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium209 mg
Potassium566 mg
Calcium61 mg
Iron1.5 mg
Magnesium44 mg
Phosphorus270 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from Kirmess cook book (1907), page 94. The excerpt below is the record exactly as published.
CHICKEN SALAD FOB TWENTY PEOPLE. Mrs. F. W. Eveleth. Twelve pounds chicken^ cut in inch pieces. Half as much celery^ cut fine. Mix lightly with mayonnaise dressing and garnish with lettuce leaves. MAYONNAISE DRESSING. One pint salad oil, yolks of two eggs^ one teaspoon mustard^ one teaspoon salt^ vinegar enough to make as thin as heavy cream. Beat the yolks of eggs with mus- tard, add the oil slowly, beating hard, then add salt^ vinegar, and teaspoon powdered sugar. CHICKEN SALAD. Bemove the meat from a chicken that has been boiled in salted water, and cut into pieces about one inch square. Wash and scrape some nice celery. Soak in cold water to make it crisp. Dry thoroughly and cut in pieces about the same size as the chicken. Have about three-quarters as much celery
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