gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken Salad
From How we cook in Tennessee .., 1906
Serves 2
— Mrs. John W. Buford, Sr.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 45. The excerpt below is the record exactly as published.
Chicken Salad. — Take a nice large hen boiled with a pod of red pepper in the pot (clip it carefully), one dozen eggs boiled hard, drop in cold water, mash the yolks carefully and one- third as much mustard; mix them together, smooth with some good vinegar ; chop the whites fine and add to the chicken and egg combined, half cup butter creamed well, add the butter to the yolks and mustard ; add a little cayenne pepper and salt ; mix all carefully and add vinegar to taste. If you cannot get celery use cabbage with celery seed — one teacup soaked in vinegar over night
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.