Chicken Salad

Ingredients

• Two chickens
• eight heads of celery
• three eggs
• one pint vinegar
• one tablespoon flour
• one tablespoon sugar
• the salt, mustard and oil

Method

1. 1

   Rub the yolks of the eggs to a fine powder, then add the salt, mustard, and oil, mixing well together; then add the cream; and after that the vinegar and raw egg.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new home cook book (1896), page 51. The excerpt below is the record exactly as published.

CHICKEN SALAD. Mrs. Morgan, Rockford, 111. Cut the white meat of chickens into small bits, the size of peas, (also the dark meat, if you like,) chop the whol^ parts of celery nearly as small. Prepare a dressing thus' Rub the yolks of hard boiled eggs smooth ; to each yolk put half a teaspoon of mustard, the same quantity of salt, a tablespoon of oil, and a wine glass of vinegar; mix the chicken and celery in a large bowl and pour over this dressing with a little cream added. The dressing must not be put on till just before it is served. CHICKEN SALAD. Mrs. Higgins. Two chickens, chopped coarse ; eight heads of celery, three eggs, ouq pint vinegar, one tablespoon flour, one tablespoon sugar, rub the yolks of the eggs to a fine pow- der, then add the salt, mustard and oil

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