Chicken Salad
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 35. The excerpt below is the record exactly as published.
Chicken Salad. Brcad-and-Buttcr. Berries and Cream. Iced Tea. Anchovy Toast. — Spread crustless slices of toast first with butter, then with anchovy paste. Set in the oven five minutes, and send to table. Chicken Salad. — Cut into small neat pieces half the contents of a can of boned chicken or part of a cold boiled or roast chicken. Mix this with half as much celery, if you can get it ; if not, arrange it in the midst of crisp lettuce leaves. Stir into it a French dressing of two tablespoonf uls of oil, as much vinegar, and a little pepper and salt
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