Chicken and Corn Salad

Ingredients

• Beat the yolks of 3 eggs
• 2 cupfuls of grated corn
• % cupful of rich milk
• 1 tablespoon Knox gelatin
• 1 cupful of chicken breast chopped fine
• two tablespoons of minced pepper

Method

1. 1

   Cook the yolks, corn, salt, pepper, and milk in a double boiler for 20 minutes.

2. 2

   Add dissolved gelatin, chicken, and pepper.

3. 3

   Mix, mold, and chill before serving on lettuce with whipped cream mayonnaise.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 28. The excerpt below is the record exactly as published.

CHICKEN AND CORN SALAD. Beat the yolks of 3 eggs, add 2 cupfuls of grated corn, a little salt and pepper, % cupful of rich milk, cook in the double boiler 20 minutes, then add 1 tablespoon Knox gela- tine which has been dissolved ; take from the stove and have ready 1 cupful of chicken breast chopped fine and two table- spoons of minced pepp

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