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Chicken Salad for Twenty People
From Kirmess cook book, 1907
Serves 20
Presented as published in 1907. 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
591Calories
51 gProtein
1 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories591 kcal
Protein51 g
Carbohydrates1.2 g
Fiber0 g
Sugars0 g
Total Fat41 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.8 g
Cholesterol204 mg
Sodium226 mg
Potassium612 mg
Calcium47 mg
Iron2.4 mg
Magnesium58 mg
Phosphorus408 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C4.4 mg
Vitamin A112 mcg
Vitamin E0.8 mg
Vitamin K4.1 mcg
Vitamin B61 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)19 mg
Folate16 mcg
Choline162 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 94. The excerpt below is the record exactly as published.
CHICKEN SALAD FOB TWENTY PEOPLE. Mrs. F. W. Eveleth. Twelve pounds chicken^ cut in inch pieces. Half as much celery
Cook this with the app: pantry check, scaling, and the assistant.