Chicken Salad (No. 2)

Name: Chicken Salad (No. 2)
Ingredients: Cut cold roast of boiled chicken in small dice; add one-half as much or equal quantity of bleached celery cut fine; season with salt and pepper; Mix with French dressing; set away for an hour or more

From The Raleigh cook book, 1907

Garnish with olives or almonds.

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

527Calories

45 gProtein

4 gCarbs

36 gFat

Full nutrition (33 nutrients)

Calories527 kcal

Protein45 g

Carbohydrates3.7 g

Fiber0 g

Sugars0 g

Total Fat36 g

Saturated Fat10 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.6 g

Cholesterol177 mg

Sodium275 mg

Potassium745 mg

Calcium78 mg

Iron2.1 mg

Magnesium60 mg

Phosphorus372 mg

Zinc3.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C3.8 mg

Vitamin A97 mcg

Vitamin E0.7 mg

Vitamin K3.5 mcg

Vitamin B60.9 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)16 mg

Folate14 mcg

Choline141 mg

Caffeine0 mg

Water263 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. 2).—Cut cold roast of boiled chicken in small dice, add one-half as much or equal quantity of bleached celery cut fine; season with salt and pepper. Mix with French dressing and set away for an hour or more

Cook this with the app: pantry check, scaling, and the assistant.