Chicken Salad (No. 1)

Name: Chicken Salad (No. 1)
Ingredients: The meat of a cold boiled or roasted chicken; three-quarters the same bulk of chopped celery; 2 hard-boiled eggs; 1 raw egg, well beaten; 1 teaspoon of salt; 1 teaspoon of pepper; 1 teaspoon made mustard; 3 teaspoons of salad oil; 2 teaspoons of white sugar; Yet acup of vinegar

From The Raleigh cook book, 1907

Turkey can be used instead of chicken.

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

931Calories

64 gProtein

17 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories931 kcal

Protein64 g

Carbohydrates17 g

Fiber0.6 g

Sugars9 g

Total Fat64 g

Saturated Fat16 g

Monounsaturated Fat31 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol735 mg

Sodium2879 mg

Potassium1135 mg

Calcium207 mg

Iron5 mg

Magnesium89 mg

Phosphorus690 mg

Zinc5.2 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D3.5 mcg

Vitamin C3.8 mg

Vitamin A338 mcg

Vitamin E6.9 mg

Vitamin K8.8 mcg

Vitamin B61.2 mg

Vitamin B122.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)16 mg

Folate85 mcg

Choline583 mg

Caffeine0 mg

Water544 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 12. The excerpt below is the record exactly as published.

Chicken Salad (No. 1).—The meat of a cold boiled or roasted chicken (or turkey); three-quarters the same bulk of chopped cel- ery; 2 hard-boiled eggs; 1 raw egg, well beaten ; 1 teaspoon of salt; 1 teaspoon of pepper; 1 teaspoon made mustard; 3 teaspoons of salad oil; 2 teaspoons of white sugar; Yet acup of vinegar

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