Chicken Salad
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 36. The excerpt below is the record exactly as published.
CHICKEN SALAD One pint of cooked diced chicken, half a pint of tender white celery, one head lettuce, French dressing and mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.