Chicken Salad
From The fun of cooking, 1915
You can use celery in place of the egg, or use both.
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
331Calories
23 gProtein
33 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories331 kcal
Protein23 g
Carbohydrates33 g
Fiber13 g
Sugars0.9 g
Total Fat16 g
Saturated Fat4.9 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol231 mg
Sodium113 mg
Potassium840 mg
Calcium253 mg
Iron6 mg
Magnesium102 mg
Phosphorus252 mg
Zinc1.9 mg
Copper0.7 mg
Manganese6.4 mg
Vitamin D1.2 mcg
Vitamin C0.9 mg
Vitamin A112 mcg
Vitamin E1.2 mg
Vitamin K83 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate34 mcg
Choline188 mg
Caffeine0 mg
Water85 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 11. The excerpt below is the record exactly as published.
CHICKEN SALAD y^ cup of cold chicken, cut in small bits. % a hard boiled egg, cut up. Or use celeiy in place of the egg, or use both. FRENCH DRESSING 2 teaspoonfuls of oil. ^ teaspoonful vinegar. 1 pinch of salt. 2 shakes of pepper (paprika is best)
Cook this with the app: pantry check, scaling, and the assistant.