Chicken Salad

Ingredients

• Boil, bone, and chop fine three chickens
• celery, chopped fine
• lettuce or cabbage, also chopped fine
• Yolks of three eggs
• sweet oil to the amount of a pint
• a teaspoon of powdered sugar
• a tablespoon vinegar
• a pinch of red pepper

Method

1. 1

   Mix equal quantities of chicken and salad with dressing made from egg yolks, sweet oil, salt, sugar, vinegar, and red pepper.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 93. The excerpt below is the record exactly as published.

Chicken Salad One small can of chicken, one-quarter cup English walnut meats, two sticks of celery. Chop all together ; mix with mayon- naise dressing and serve on lettuce leaf. Will serve four people. Cold Slaw Beat one egg and drop it into one cup of vinegar, put it over the fire and add a small piece of butter, a little salt and pepper ; slice the cabbage and pour the slawjDver it^cold. Lobster Salad Four eggs, one tablespoon sugar, two tablespoons butter, one tablespoon salt, two tablespoons vinegar, one tablespoon mixed mustard. Beat the whites of the eggs separately, and add last. Cook in a bowl and set in a kettle of water, stirring until it thickens. When cold, add cream enough to make as thin as boiled custard. Add salt or a little red pepper to the chopped lobster and lettuce. Salads and Salad Dressings 191 Chicken Salad Boil, bone, and chop fine three chickens; celery, lettuce or cabbage, also chopped fine. Take equal quantities of meat and salad, and mix with the following dressing: Yolks of three eggs, stir the yolks with a fork, then stir in slowly sweet oil to the amount of a pint. Do not put in faster than will mingle nicely. Salt to taste, and add a teaspoon of powdered sugar, a tablespoon vinegar, and a pinch of red pepper

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