English Chicken Salad

Name: English Chicken Salad
Ingredients: I cup of cold chicken cut fine; i cup of chopped celery; i cup of cooked chestnuts chopped; 2 green peppers cut fine; Season with salt; and pepper; Put on crisp lettuce leaves in the salad bowl; cover with a mayonnaise dressing

From 365 foreign dishes, 1908

Serve cold.

Presented as published in 1908. 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

546Calories

45 gProtein

7 gCarbs

36 gFat

Full nutrition (33 nutrients)

Calories546 kcal

Protein45 g

Carbohydrates7.5 g

Fiber0 g

Sugars0 g

Total Fat36 g

Saturated Fat10 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.6 g

Cholesterol177 mg

Sodium384 mg

Potassium1044 mg

Calcium130 mg

Iron2.1 mg

Magnesium72 mg

Phosphorus397 mg

Zinc3.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C3.8 mg

Vitamin A97 mcg

Vitamin E0.7 mg

Vitamin K3.8 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

Water371 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 18. The excerpt below is the record exactly as published.

English Chicken Salad. Mix I cup of cold chicken cut fine with i cup of chopped celery, i cup of cooked chestnuts chopped and 2 green peppers cut fine. Season with salt and pepper. Put on crisp lettuce leaves in the salad bowl ; cover with a mayonnaise dressing

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