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Knoxall Salad - Chicken Cream
From How we cook in Tennessee .., 1906
Serves 2
Recipe won second prize in a contest.
Presented as published in 1906. 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
712Calories
30 gProtein
13 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein30 g
Carbohydrates13 g
Fiber3.2 g
Sugars0.5 g
Total Fat60 g
Saturated Fat29 g
Monounsaturated Fat16 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol210 mg
Sodium5010 mg
Potassium536 mg
Calcium146 mg
Iron2.4 mg
Magnesium54 mg
Phosphorus270 mg
Zinc2 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0.2 mcg
Vitamin C2 mg
Vitamin A52 mcg
Vitamin E0.5 mg
Vitamin K25 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.7 mg
Folate12 mcg
Choline76 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 46. The excerpt below is the record exactly as published.
Knoxall Salad — Chicken Cream. — The author of this recipe won second prize — $200 — in the prize recipe contest of 1904. — One tablespoon Knox's gelatine, quarter cup cold chicken stock, three-quarters cup hot chicken stock, highly seasoned, one cup heavy cream, one cup cold cooked chicken cut in dice, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.