Chicken or Fowl Salad
From The Cook County cook book, 1912
Serves 4
This salad should not be made long before it is wanted for the table. Sufficient for 4 or 5 persons.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 309. The excerpt below is the record exactly as published.
CHICKEN OR FOWL SALAD.— Trim the remains of a cold roast chicken, duck, goose or turkey; w.ash, dry, and shred the let- tuce, and place in the middle of the dish. Put the pieces of chick- en on the top, and pour the salad dressing over them. Garnish the edge with hard-boiled eggs, cut in rings, sliced cucumber, and boiled beet-root, or tomato, cut in slices
Cook this with the app: pantry check, scaling, and the assistant.