Nut and Chicken Salad

Name: Nut and Chicken Salad
Ingredients: Cut one pint chicken; and one pint celery into dice; add twenty-four blanched English walnuts; Pour over this one cup French dressing; Serve on lettuce leaves; with a spoonful of mayonnaise dressing to each leaf

From Physical culture cook book, 1901

Presented as published in 1901. 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

2575Calories

89 gProtein

16 gCarbs

241 gFat

Full nutrition (33 nutrients)

Calories2575 kcal

Protein89 g

Carbohydrates16 g

Fiber0 g

Sugars0 g

Total Fat241 g

Saturated Fat50 g

Monounsaturated Fat79 g

Polyunsaturated Fat98 g

Cholesterol355 mg

Sodium2117 mg

Potassium1604 mg

Calcium181 mg

Iron4.7 mg

Magnesium122 mg

Phosphorus759 mg

Zinc6.4 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.9 mcg

Vitamin C8.9 mg

Vitamin A252 mcg

Vitamin E21 mg

Vitamin K11 mcg

Vitamin B61.8 mg

Vitamin B121.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)32 mg

Folate28 mcg

Choline283 mg

Caffeine0 mg

Water605 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 42. The excerpt below is the record exactly as published.

Nut and Chicken Salad. — Cut one pint chicken and one pint celery into dice, add twenty-four blanched English walnuts. Pour over this one cup French dressing. Serve on lettuce leaves with a spoonful of mayonnaise dressing to each leaf

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