Nut and Chicken Salad

Name: Nut and Chicken Salad
Ingredients: one pint chicken; one pint celery; twenty-four blanched English walnuts; one cup French dressing

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

2472Calories

89 gProtein

16 gCarbs

229 gFat

Full nutrition (33 nutrients)

Calories2472 kcal

Protein89 g

Carbohydrates16 g

Fiber0 g

Sugars0 g

Total Fat229 g

Saturated Fat49 g

Monounsaturated Fat76 g

Polyunsaturated Fat91 g

Cholesterol355 mg

Sodium2044 mg

Potassium1600 mg

Calcium179 mg

Iron4.7 mg

Magnesium121 mg

Phosphorus755 mg

Zinc6.4 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.9 mcg

Vitamin C8.9 mg

Vitamin A252 mcg

Vitamin E19 mg

Vitamin K7.1 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

Choline282 mg

Caffeine0 mg

Water601 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

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