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Chicken Salad (for Spring)
From The household (of the Detroit free press), 1886
Serves 6
Can substitute with celery.
Presented as published in 1886. 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
184Calories
13 gProtein
14 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein13 g
Carbohydrates14 g
Fiber0.2 g
Sugars0.2 g
Total Fat8.1 g
Saturated Fat2.3 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol145 mg
Sodium532 mg
Potassium665 mg
Calcium83 mg
Iron1.1 mg
Magnesium39 mg
Phosphorus193 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C0.6 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K83 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate19 mcg
Choline116 mg
Caffeine0 mg
Water434 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 500. The excerpt below is the record exactly as published.
CHICKEN SALAD (FOR SPRING). Four heads of lettuce, one large sized chicken chopped. Mix lightly together and pour over the following dressing : One teaspoonful of capers, three hard-boiled eggs (yolks), one raw egg, one dozen olives chopped, twelve tablespoonfuls oil, one of vinegar, one teaspoonful mixed English mustard, one teaspoonful salt, two of white wine vine- gar, one of white pepper
Cook this with the app: pantry check, scaling, and the assistant.