Chicken Salad
From The new practical housekeeping, 1890
Serves 2
For large parties, use a plain dressing before adding mayonnaise.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 492. The excerpt below is the record exactly as published.
Chicken Salad. — Boil chicken until tender, salting to taste; when cold cut in half inch pieces rejecting all fat, gristle and skiri, place in earthen bowl and to every quart add two tablespoons vine- gar, one of oil, half teaspoon salt and quarter teaspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.