Chicken Salad

Ingredients

• boil the chicken
• two-thirds of a pint of celery
• a cup and a half of mayonnaise dressing
• One cup of white cream

Method

1. 1

   Boil and cool the chicken, then remove the skin and cut the meat into dice.

2. 2

   Set aside in a cold place.

3. 3

   Wash and cut the celery into half-inch pieces and set aside in cold water.

4. 4

   For every pint of chicken, mix with two-thirds pint of celery and 1.5 cups of mayonnaise.

5. 5

   When ready to serve, dry the celery, mix with chicken, season lightly, and serve on a cold dish garnished with celery tips.

6. 6

   Optionally, add 1 cup of white cream to the mayonnaise.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 58. The excerpt below is the record exactly as published.

Chicken Salad — Draw, singe and boil the chicken. When done and perfectly cold remove the skin and cut the meat into dice. If you want it very nice, use only the white meat; save the Salads. 123 dark for croquettes. After you have cut it set it away in a cold place until wanted. Wash and cut the white parts of celery into pieces about a half inch long, throw them into a bowl of cold water and also set them away until wanted. To every pint of chicken allow two-thirds of a pint of celery and a cup and a half of mayonnaise dressing. When ready to serve, dry the celery and mix with the chicken; dust lightly with salt, white pepper or cayenne, then mix with it the mayon- naise. Serve on a cold dish garnished with white celery tips. One cup of white cream

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