Chicken Mayonnaise
From Kirmess cook book, 1907
Serves 1
These are particularly suitable for an outdoor luncheon.
Presented as published in 1907. 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
As published
This recipe was extracted from Kirmess cook book (1907), page 149. The excerpt below is the record exactly as published.
CHICKEN MAYONNAISE. Mrs. Charles A. Oould, New York. Cut some cooked chicken (the white meat only) into small dice-shaped pieces and add a small proportion of pickled gherkin, coarsely minced, and cover lightly with some thick mayonnaise dressing, which has been mixed with a small quantity of finely minced parsley. Split and butter some small round rolls
Cook this with the app: pantry check, scaling, and the assistant.