Chicken Salad

Name: Chicken Salad
Ingredients: Dice one well cooked and seasoned hen.; Add one-third as much chopped celery.; thoroughly mix with French dressing.; Top same with mayonnaise.; serve on crisp lettuce leaf.

From Anson County cook book, 1928

Presented as published in 1928. 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

2928Calories

3 gProtein

11 gCarbs

323 gFat

Full nutrition (34 nutrients)

Calories2928 kcal

Protein2.7 g

Carbohydrates11 g

Fiber0 g

Sugars1.3 g

Total Fat323 g

Saturated Fat54 g

Monounsaturated Fat83 g

Polyunsaturated Fat174 g

Omega-312 g

Cholesterol93 mg

Sodium2948 mg

Potassium296 mg

Calcium66 mg

Iron0.9 mg

Magnesium10 mg

Phosphorus69 mg

Zinc0.4 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.4 mcg

Vitamin C1.3 mg

Vitamin A94 mcg

Vitamin E25 mg

Vitamin K360 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate11 mcg

Choline76 mg

Caffeine0 mg

Water173 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 29. The excerpt below is the record exactly as published.

CHICKEN SALAD Dice one well cooked and seasoned hen. Add one-third as much chopped celery and thoroughly mix with French dressing. Let chill. Top same with mayonnaise and serve on crisp lettuce leaf.

Cook this with the app: pantry check, scaling, and the assistant.