Chicken Salad No. 3

Name: Chicken Salad No. 3
Ingredients: One large chicken boiled; one pint of chopped celery; three-eighths of pint of olive oil; one tablespoonful mustard; salt and pepper to taste; seven eggs; one-half cup of vinegar

From Popular cook book, 1899

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

472Calories

35 gProtein

16 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories472 kcal

Protein35 g

Carbohydrates16 g

Fiber0.7 g

Sugars0.3 g

Total Fat27 g

Saturated Fat33 g

Monounsaturated Fat124 g

Polyunsaturated Fat20 g

Omega-31.1 g

Cholesterol128 mg

Sodium737 mg

Potassium1539 mg

Calcium244 mg

Iron1.8 mg

Magnesium92 mg

Phosphorus369 mg

Zinc2.8 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.3 mcg

Vitamin C2.8 mg

Vitamin A70 mcg

Vitamin E0.6 mg

Vitamin K2.8 mcg

Vitamin B60.8 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)12 mg

Folate11 mcg

Choline101 mg

Caffeine0 mg

Water667 g

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 8. The excerpt below is the record exactly as published.

CHICKEN SALAD No. 3. One large chicken boiled, one pint of chopped celery, three-eighths of pint of olive oil, salt and pepper, one tablespoonful mustard, celery sauce, seven eggs, one-half cup of vinegar. Cut the chicken in small pieces and mix with celery and celery sauce, season with salt and pepper to taste

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