Chicken Salad

Ingredients

• meat of a chicken
• an equal quantity of chopped celery or lettuce
• 1 teaspoon of sugar
• butter $ size of egg
• 1 teaspoon mustard
• 1 teacup of vinegar
• a little pepper
• salt

Method

1. 1

   Chop meat of a chicken fine, and add an equal quantity of chopped celery or lettuce.

2. 2

   Line dish with lettuce leaves, put in the meat and pour on the dressing: Beat 2 eggs with 1 teaspoon of sugar, add butter $ size of egg, 1 teaspoon mustard, a little pepper and salt, and 1 teacup of vinegar.

3. 3

   Put all in a dish (double boiler) and cook like a boiled custard.

4. 4

   It is improved by using 1 cup of sweet cream for half of the vinegar.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 24. The excerpt below is the record exactly as published.

CHICKEN SALAD.—Chop meat of a chicken fine, and add an equal quantity of chopped celery or lettuce. Line dish with lettuce leaves, put in the meat and pour on the following dressing :—Beat 2 eggs with 1 teaspoon of sugar, add butter $ size of egg, 1 teaspoon mustard, a little pepper and salt, and 1 teacup of vinegar

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