Chicken Salad
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Presented as published in 1915. 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 Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 19. The excerpt below is the record exactly as published.
Chicken Salad. "When chicken is stewed, the water should boil about 5 minutes and then the heat reduced so that it only simmers until tender. Let cool in liquor. The liquor in which it cools may be boiled rapidly after the chicken is removed until you have not more than 2 cups. Use this in the dressing. Remove bones, gristle, fat and skin. Cut meat into half-inch pieces or smaller. Mix with one-third as much celery and a cup of pecans or blanched almonds
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