Chicken Salad

Ingredients

• One chicken
• One cabbage, chopped very fine
• Two eggs
• Half pint vinegar
• One teaspoonful mustard
• Half teaspoonful pepper
• Two tablespoonfuls sugar
• One tablespoonful butter
• Juice of one lemon

Method

1. 1

   Stir salt, pepper, sugar, eggs, mustard and butter together; pour into boiling vinegar.

2. 2

   After having minced the nice parts of the fowl, add the chopped cabbage.

3. 3

   Then pour dressing over the whole.

4. 4

   Dress the top with whites and yolks of hard-boiled eggs.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 87. The excerpt below is the record exactly as published.

CHICKEN SALAD. Two large fowls. Yolks of twelve eggs. Half pint sweet oil. Half pint vinegar. » One gill of mixed mustard. One small teaspoonful cayenne. Salt to taste. Add two large heads of choice celery, or three small ones. After dress- ing is mixed thoroughly, and stirred until very smooth, pour over the fowls and celery, which have been previously minced fine. Do not add the dressing until ready to serve. SALADS. 159 CHICKEN SALAD. Boil one nice chicken. When thoroughly done chop very fine. BoU twelve eggs. Rub the yolks to a smooth paste. Add to this two table- spoonfuls of tomato catsup, one spoonful of all kinds of sauces, one tea- spoonful of red pepper and one of black, one large onion chopped fine, one teacup of mashed Irish potato made soft with vinegar. Skim off water in which the chicken was boiled, add one cup of celery chopped fine. Put on ice in a flat pan so as to cut into squares. Serve with water cresses. — Mrs. John Durst. CHICKEN SALAD. One chicken. One cabbage, chopped very fine. Two eggs. Half pint vinegar. One teaspoonful mustard. Half teaspoonful pepper. Two tablespoonfuls sugar. One tablespoonful butter. Juice of one lemon

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