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Chicken Salad No. 3
From The art of cookery, 1899
Serves 5
Garnish with curled celery, cress, lettuce, lemon points, hard-boiled eggs, capers, olives, or pickles.
Presented as published in 1899. 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
813Calories
15 gProtein
5 gCarbs
81 gFat
Full nutrition (34 nutrients)
Calories813 kcal
Protein15 g
Carbohydrates4.6 g
Fiber0 g
Sugars0.5 g
Total Fat81 g
Saturated Fat17 g
Monounsaturated Fat22 g
Polyunsaturated Fat40 g
Omega-34.7 g
Cholesterol119 mg
Sodium939 mg
Potassium325 mg
Calcium18 mg
Iron3 mg
Magnesium17 mg
Phosphorus149 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C2.9 mg
Vitamin A15 mcg
Vitamin E2.9 mg
Vitamin K143 mcg
Vitamin B60.3 mg
Vitamin B123.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate12 mcg
Choline30 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 127. The excerpt below is the record exactly as published.
our cups of prepared chicken cut in dice add two cups of white, tender celery also cut in dice, mix well together, and add a cup of cooked mayonnaise. Place in a salad bowl, spread more dressing over the top, and garnish according to taste. Chicken Salad No. 3. — Mix well together two cups each of prepared chicken, sweetbreads, or veal tongue, and tender white celery, all diced, and add one cup of oil mayonnaise
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