Chicken Salad
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 13. The excerpt below is the record exactly as published.
Two chickens, chopped fine. Right hard boiled eggs, whites chopped fine, yolks rubbed smooth. One small head of cabbage chopped fine, one-half dozen small cucumber pickles, butter size of an egg, melted, pepper, salt and celery seed to taste, one tablespoonful mustard, one cup vinegar, one cup salad dressing
Cook this with the app: pantry check, scaling, and the assistant.