gluten-freedairy-freenut-freesoy-free
Dutch Chicken Salad
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Abner Grant, Sherman, 111.
Presented as published in 1912. 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
523Calories
30 gProtein
29 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein30 g
Carbohydrates29 g
Fiber5 g
Sugars2.6 g
Total Fat32 g
Saturated Fat8.9 g
Monounsaturated Fat12 g
Polyunsaturated Fat7.3 g
Omega-30.1 g
Cholesterol186 mg
Sodium1237 mg
Potassium1155 mg
Calcium123 mg
Iron8.7 mg
Magnesium79 mg
Phosphorus337 mg
Zinc3.2 mg
Copper1.2 mg
Manganese1.8 mg
Vitamin D1.9 mcg
Vitamin C8.9 mg
Vitamin A83 mcg
Vitamin E1.7 mg
Vitamin K37 mcg
Vitamin B60.7 mg
Vitamin B122.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.5 mg
Folate60 mcg
Choline147 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 310. The excerpt below is the record exactly as published.
DUTCH CHICKEN SALAD.— 1 cup each of cold chicken and German sausage, cut into dice, ^ cup each of chopped pickles and beets, and 2 cups of cold boiled potatoes, sliced. Add a small her- ring, skinned, boned and shredded, 2 chopped hard-boiled eggs, and 2 tablespoons of capers. Pour over a French dressing, season it with mustard, garnish with anchovies, and serve on lettuce
Cook this with the app: pantry check, scaling, and the assistant.