Chicken Salad
From Foods and household management, 1914
Presented as published in 1914. 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
41Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories41 kcal
Protein1.2 g
Carbohydrates8.2 g
Total Fat0.4 g
Sodium239 mg
Potassium652 mg
Calcium114 mg
Iron0 mg
Magnesium27 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin B60.1 mg
Water234 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 126. The excerpt below is the record exactly as published.
Chicken salad. Ingredients. Cold-boiled or roast fowl - Celery, J as much as fowl French dressing Mayonnaise or boiled dressing Olives
Cook this with the app: pantry check, scaling, and the assistant.