Maryland Chicken Salad

Name: Maryland Chicken Salad
Ingredients: one large chicken; four hard boiled eggs; one and a half bunches of celery; salt and pepper to taste; the juice of one lemon

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. 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

691Calories

58 gProtein

13 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories691 kcal

Protein58 g

Carbohydrates13 g

Fiber2.8 g

Sugars3.2 g

Total Fat45 g

Saturated Fat14 g

Monounsaturated Fat18 g

Polyunsaturated Fat9.4 g

Omega-30.1 g

Cholesterol872 mg

Sodium463 mg

Potassium894 mg

Calcium184 mg

Iron5.6 mg

Magnesium73 mg

Phosphorus675 mg

Zinc4.9 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D4.3 mcg

Vitamin C56 mg

Vitamin A391 mcg

Vitamin E2.8 mg

Vitamin K3.2 mcg

Vitamin B61 mg

Vitamin B122.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)12 mg

Folate115 mcg

Choline695 mg

Caffeine0 mg

Water411 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 22. The excerpt below is the record exactly as published.

MARYLAND CHICKEN SALAD Boil one large chicken until tender and when cold cut in dice. To diced chicken add four hard boiled eggs mashed fine, one and a half bunches of celery chopped fine and salt and pepper to taste. Mix well with oil dressing and the juice of one lemon

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