Chicken Salad

Ingredients

• two chickens
• one-third of cabbage
• one bunch or one bunch and a half of white celery
• six eggs
• three heaping teaspoons of salt
• three heaping teaspoons of sugar
• four dashes of black pepper
• one even teaspoon of mustard
• one teacup and one-quarter of vinegar
• one tablespoon and a half of butter
• three tablespoons of very rich cream
• two dashes of red pepper
• three tablespoons of olive oil

Method

1. 1

   Boil chickens until tender, chop meat, and mix with finely chopped cabbage and celery.

2. 2

   For dressing, mix eggs, salt, sugar, pepper, and mustard, then gradually add vinegar while stirring.

3. 3

   Heat until thick, then add butter, cream, and red pepper.

4. 4

   Pour over chicken and mix well.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 85. The excerpt below is the record exactly as published.

CHICKEN SALAD Split two chickens down the back. Wash them thor- oughly in cold water, wipe dry. Put them in a granite pre- serving kettle, cover with boiling water slightly salted. Boil until very tender. Cut or pull the chicken from the bones. Cut off all gristle and take away the skin. Chop the meat very coarse and even. Add to the chicken white cabbage chopped very fine, finer than for slaw, and in the proportion of one-third of cabbage. Take one bunch or one bunch and a half of white celery. Scrape, wash, and lay in cold water a short time. For the dressing, break six eggs into a sauce- pan. Mix three heaping teaspoons of salt, three heaping teaspoons of sugar, four dashes of black pepper, and one even teaspoon of mustard dissolved in cold water and stirred smooth. Stir these together and add to the egg, heating a little. Pour very gradually over the egg one teacup and one-quarter of vinegar, stirring constantly to prevent the 164 THE HOME COOK BOOK egg from cooking. If the vinegar is sharp, weaken it with a little water. Now set the saucepan in another containing water. Let the -mixture gradually come to boil. Stir con- stantly to prevent the egg curdling, and lift often from the water and stir hard to prevent it so doing. Let the mixture be very smooth. When quite thick take the saucepan from the water. Add one tablespoon and a half of butter to the thickened dressing, three tablespoons of very rich cream and two dashes of red pepper. Cut the celery into pieces one- quarter of an inch thick. Wipe the celery dry before slicing it. Mix it through the chicken. Pour the dressing over the chicken, and make it moist and creamy. If it stands some time it will absorb the dressing and be a little dry. Keep any dressing left to add, if needed. After the salad is mixed with the dressing, add three tablespoons of olive oil

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