Chicken Salad

Ingredients

• One teacup of pecan meats
• four hard boiled eggs cut fine
• two raw eggs
• a teaspoon of salt
• a teaspoon of pepper
• a teaspoon of made mustard
• three teaspoons of melted butter
• two teaspoons of white sugar
• half teacup of vinegar
• teacup of whipped cream
• cut chicken

Method

1. 1

   Cook in a double boiler, stirring constantly.

2. 2

   When cool, add whipped cream and mix with cut chicken, celery, and pecan meats.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 46. The excerpt below is the record exactly as published.

One teacup of pecan meats, four hard boiled eggs cut fine; take two raw eggs, beat well, add a teaspoon each of salt, pepper and made mustard, three teaspoons of melted butter, two teaspoons of white sugar and half teacup of vinegar. Cook in a double boiler, stirring constantly. When cool add teacup of whipped cream and mix this with cut chicken, celery and pecan, meats. — Mary E. Timberlake. Canned Chicken Salad. — Open can of chicken and shred the meat with the fingers. Mix with half the quantity of finely cut celery, mix with mayonnaise dressing and serve on a bed of lettuce. Garnish with parsley and slices of hard boiled egg. Sweetbreads or mushrooms or both are sometimes added to chicken salad. A few capers may be used with pleasing effect. Chicken Pilaff. — Clean and cut up one can of chicken. Cover with boiling water, season with salt and pepper, and cook till nearly done. Add half a cup of well washed rice to the chicken and cook till the rice is done. Make a tomato sauce and pour over the rice and chicken when it is ready to serve. Knoxall Salad — Chicken Cream. — The author of this recipe won second prize — $200 — in the prize recipe contest of 1904. — One tablespoon Knox's gelatine, quarter cup cold chicken stock, three-quarters cup hot chicken stock, highly seasoned, one cup heavy cream, one cup cold cooked chicken cut in dice, salt and pepper. Soak the gelatine in cold stock, dissolve in hot stock and strain. When mixture begins to thicken, beat, using an egg beater, until frothy; then add cream beaten until stiff, and chicken dice. Season with salt and pepper. Turn into quarter pound baking powder tins, first dipped in cold water, and chill. Salad Dressing. — One and one-half teaspoons Knox's gela- tine, two tablespoons cold water, yolks of two eggs, one tea- spoon salt, one and one-half teaspoons sugar, quarter teaspoon pepper, few grains cayenne, one teaspoon mustard, quarter cup lemon juice, half cup hot cream, one and one-half tablespoons 82 HOW WE COOK IN TENNESSEE. butter, whites of two eggs, half cup heavy cream. Soak gela- tine in cold water until soft, dissolve by standing in hot water, then strain. Beat yolks of eggs, and add salt, sugar, pepper, cayenne, mustard, lemon juice and cream. Cook over hot water until mixture thickens, stirring constantly, then add butter and gelatine. Add mixture gradually to whites of eggs beaten until stiff and when cold fold in cream beaten until stiff. Mold and chill. Turn chicken cream from molds, cut in one inch slices and arrange on lettuce leaves. Put a spoonful of salad dressing on each slice and garnish with one-half English walnut meat. Cut celery in small pieces — there should be three cupfuls. Break into pieces one cup pecan or English wal- nut meats, and brown in a moderate oven. Mix celery and nut meats, sprinkle with one-half teaspoon salt, and add to one- half the salad dressing. Surround each slice of chicken cream with celery and nut mixture. If a simpler dish is required, the celery and nuts may be omitted. Oyster Salad. — Two dozen fresh oysters or two cans cove, one can salmon, one box sardines, one tablespoon each of mus- tard, sugar and butter, one cup vinegar, half cup milk; season with salt, pepper and celery seed. The oysters should be wiped dry and chopped very fine. Slice one lemon and lay on top. Neapolitan Salad. — Four pounds of boiled lean pork, two stalks of celery, two apples, two pickles, two tablespoonfuls of mince meat, half pound shelled pecans. This all chopped to- gether with cream dressing makes a delightful salad. Will serve twenty-five people. — Mrs. J. P. Hirt. Tongue Salad. — One tongue chopped finely, one cup mixed nuts, two apples chopped fine, half cup celery, one teaspoonful celery seed, half cup seedless raisins, two or three chopped pickles, salt and pepper. Dress with boiled salad dressing. — Mrs. Madison. Tongue Salad. — Boil one beef tongue in salted water till thoroughly done. Eemove the skin when it gets cold. Cut the HOW WE COOK IN TENNESSEE. 83 thick part in thin slices for lnnch. Grind the rest of the tongue in a meat chopper, season with salt and pepper to taste. Add one pound of English walnuts chopped. Pour over all mayon- naise dressing and mix thoroughly. This is fine for Sunday night supper. — Mrs. G. M. Savage. Shrimp Salad. — One can shrimp, two hard boiled eggs chop- ped fine, one cup chopped celery, half cup cucumber pickle chopped fine. Mix with mayonnaise dressing. Season highly with white pepper, salt to taste, one teaspoon of prepar

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