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Chicken Salad in Green Peppers
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
10Calories
0 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories10 kcal
Protein0.1 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol0.5 mg
Sodium17 mg
Potassium33 mg
Calcium5 mg
Iron0 mg
Magnesium1.4 mg
Phosphorus3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline0.4 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 315. The excerpt below is the record exactly as published.
Chicken Salad in Green Peppers. — Prepare a chicken salad of equal parts of celery and the white meat of roast or boiled chicken. Both should be shredded fine. Just before they are to go to table, season them with pepper and salt, and mix with them enough mayonnaise dressing to coat each fragment thoroughly. Have ready good-sized green peppers, from which the blossom end has been sliced off. Take out the contents of the peppers, stand them upright on the stem ends, and fill them with the chicken salad, capping each with a teaspoonful of thick, yellow mayon- nai
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