Chicken Salad

Ingredients

• One cold chicken
• one tea-spoonful of salt
• one tea-spoonful of white pepper
• one half head of celery
• one grain of cayenne
• yolks of two eggs
• one table-spoonful of vinegar
• one table-spoonful of capers
• one head of lettuce
• one gill of salad oil

Method

1. 1

   Cut chicken into small pieces, remove skin, and chop celery.

2. 2

   Mix yolks with oil until thick, add vinegar.

3. 3

   Combine chicken and celery in a bowl, pour mixture over, season with salt, pepper, and cayenne.

4. 4

   Garnish with lettuce leaves and capers.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 83. The excerpt below is the record exactly as published.

Chicken Salad. — One cold chicken, one tea-spoonful of salt, one tea-spoonful of white pepper, one half head of celery, one grain of cayenne, yolks of two eggs, one table-spoonful of vinegar, one table-spoonful of capers, one head of lettuce, one gill of salad oil

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