egg-freesoy-freefish-freeshellfish-free
Chicken Salad for Fifty Plates
From The Twin-city housewife, 1920
Serves 24
This recipe is designed to serve fifty people.
Presented as published in 1920. 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
1363Calories
39 gProtein
176 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories1363 kcal
Protein39 g
Carbohydrates176 g
Fiber32 g
Sugars83 g
Total Fat67 g
Saturated Fat20 g
Monounsaturated Fat26 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol99 mg
Sodium783 mg
Potassium940 mg
Calcium832 mg
Iron14 mg
Magnesium164 mg
Phosphorus449 mg
Zinc2.9 mg
Copper0.7 mg
Manganese1.7 mg
Vitamin D0.1 mcg
Vitamin C8.8 mg
Vitamin A100 mcg
Vitamin E12 mg
Vitamin K21 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.6 mg
Folate111 mcg
Choline58 mg
Caffeine12 mg
Water476 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 78. The excerpt below is the record exactly as published.
Six chickens for salad. Hight bunches celery for salad. Three heads lettuce for serving salad. Three loaves bread for sandwiches. Three pounds crackers. Three pints olives. One and one-half pounds Mocha and Java coffee. One quart cream for coffee. Two and one-half gallons ice cream (not in bricks). Three cakes. Two pounds shelled almonds, salted. Two pounds mints.
Cook this with the app: pantry check, scaling, and the assistant.