Mock Chicken Salad

Name: Mock Chicken Salad
Ingredients: three pounds of veal; one head of celery; salt; pepper; any good salad dressing; white of egg (boiled)

From Choice recipes, 1900

Presented as published in 1900. 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

1983Calories

267 gProtein

2 gCarbs

92 gFat

Full nutrition (28 nutrients)

Calories1983 kcal

Protein267 g

Carbohydrates2 g

Fiber0 g

Total Fat92 g

Saturated Fat38 g

Monounsaturated Fat35 g

Polyunsaturated Fat6.5 g

Cholesterol1116 mg

Sodium1155 mg

Potassium4392 mg

Calcium223 mg

Iron11 mg

Magnesium331 mg

Phosphorus2771 mg

Zinc42 mg

Copper1.5 mg

Manganese0.4 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E3.5 mg

Vitamin B65.6 mg

Vitamin B1218 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)3.8 mg

Niacin (B3)102 mg

Folate177 mcg

Water1055 g

As published

This recipe was extracted from Choice recipes (1900), page 8. The excerpt below is the record exactly as published.

MOCK CHICKEN SALAD— Miss S. E. Polhemus Take three pounds of veal and boil till well done; when cold chop fine; chop one head of celery, mix veal and celery well together, season well with salt and pepper, toss up lightly with silver fork; pour any good salad dressing over it, tossing and mixing until the bottom of the mass is as well saturated as the top; turn into salad bowl and garnish with the white of egg (boiled)

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