gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Chicken Salad (No. 2)
From Temperance cook book, 1887
Serves 1
Garnish with hard boiled eggs sliced.
Presented as published in 1887. 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
517Calories
39 gProtein
21 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein39 g
Carbohydrates21 g
Fiber1 g
Sugars15 g
Total Fat31 g
Saturated Fat9 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.6 g
Omega-30.1 g
Cholesterol314 mg
Sodium2703 mg
Potassium518 mg
Calcium65 mg
Iron2.8 mg
Magnesium54 mg
Phosphorus374 mg
Zinc3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C41 mg
Vitamin A150 mcg
Vitamin E1.2 mg
Vitamin K2.9 mcg
Vitamin B60.7 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate55 mcg
Choline254 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 44. The excerpt below is the record exactly as published.
CHICKEN SALAD. (No. 2.) One chicken (for ten persons), yolk of one egg, one tablespoon- ful of mustard, one large tablespoonful of sugar, one teaspoon- ful of salt, a pinch of cayenne pepper. Beat all together and add salad oil, a few drops at a time, until so stiff as to resist the beater. Add a little vinegar to thin it, then add more oil, and so proceed until you have sufficient quantity, and it must be very stiff. Now add the juice of one-half or one lemon
Cook this with the app: pantry check, scaling, and the assistant.