Chicken Salad
From One hundred picnic suggestions, 1915
Wrap the box in a cloth wet in ice-water.
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
1455Calories
36 gProtein
25 gCarbs
135 gFat
Full nutrition (34 nutrients)
Calories1455 kcal
Protein36 g
Carbohydrates25 g
Fiber5.7 g
Sugars9.5 g
Total Fat135 g
Saturated Fat30 g
Monounsaturated Fat42 g
Polyunsaturated Fat58 g
Omega-35.9 g
Cholesterol191 mg
Sodium831 mg
Potassium754 mg
Calcium94 mg
Iron3 mg
Magnesium61 mg
Phosphorus349 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C88 mg
Vitamin A91 mcg
Vitamin E4.3 mg
Vitamin K183 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate64 mcg
Choline158 mg
Caffeine0 mg
Water375 g
As published
This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 9. The excerpt below is the record exactly as published.
Chicken Salad Cook chicken in boiling water, when half done add salt, a slice each of salt pork, lemon, and onion, a bit of bay leaf, and a piece of red pepper. Cool in the stock, drain, and cut in cubes. Cover them with French dressing for an hour or more. To 1 Y^ cups of the chicken add 1 cup of celery dice, or use same amount of fresh cooked and cooled green peas and cucumber dice. Or blanched and shredded almonds may be used instead of the peas. Add Y^ cup of mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.