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Chicken Salad No. 1
From Lowney's cook book, 1907
Serves 2
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
469Calories
52 gProtein
5 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein52 g
Carbohydrates5.2 g
Fiber0.4 g
Sugars0.1 g
Total Fat26 g
Saturated Fat4.9 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat12 g
Omega-30.7 g
Cholesterol171 mg
Sodium757 mg
Potassium878 mg
Calcium92 mg
Iron2.4 mg
Magnesium77 mg
Phosphorus440 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C6.1 mg
Vitamin A44 mcg
Vitamin E2 mg
Vitamin K28 mcg
Vitamin B61.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)20 mg
Folate20 mcg
Choline161 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 70. The excerpt below is the record exactly as published.
Chicken Salad No. i Mix two cups chicken meat cut in small pieces, two cups celery, also cut in small pieces. Marinate with French dressing. Chill. Arrange in salad bowl. Mask with mayonnaise and decorate with hard-cooked eggs, cut in slices, capers
Cook this with the app: pantry check, scaling, and the assistant.