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Chicken Salad No. 3
From The century cook book, 1894
Serves 6
Presented as published in 1894. 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
295Calories
2 gProtein
1 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories295 kcal
Protein1.6 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.1 g
Total Fat32 g
Saturated Fat4.7 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat18 g
Cholesterol6.3 mg
Sodium213 mg
Potassium57 mg
Calcium9.9 mg
Iron0.2 mg
Magnesium3.5 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A3.4 mcg
Vitamin E4.7 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.5 mcg
Choline5.3 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 52. The excerpt below is the record exactly as published.
Chicken Salad No. 3. A simple way to prepare a good chicken salad, is to remove the skin from a couple of boiled chickens, and cut the meat fine with a knife; cut up two or three heads of celery and add to the chicken ; season with salt, pepper, and a little cayenne; pour over the whole a cold Mayonnaise dressing
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