Chicken Salad

Name: Chicken Salad
Ingredients: two large chickens; the white part of celery cut coarse; Three yolks of eggs; one pint of oil; the juice of two lemons; one teaspoon of dry mustard; a little cayenne pepper; a little salt; the whites of two eggs

From Mother Hubbard's cupboard, 1887

Recipe by Mrs. Geo. Gould.

Presented as published in 1887. 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 Mother Hubbard's cupboard (1887), page 31. The excerpt below is the record exactly as published.

CHICKEN SALAD. Boil the white meat of two large chickens ; cut it coarse, and add the white part of celery cut coarse; a little more chicken than celery. DRESSING. Three yolks of eggs, well beaten; one pint of oil added drop by drop, and beaten; the juice of two lemons, one tea- spoon of dry mustard, a little cayenne pepper, a little salt. If not moist enough beat the whites of two eggs

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