Chicken Salad

Name: Chicken Salad
Ingredients: Meat from 1 cooked hen cut fine; 6 hard boiled eggs; 1 cup diced celery; 0.5 CUP diced pickle; Salt and pepper to taste.

From The Gertrude Bobbitt Circle cook book, 1948

Recipe by Mrs. O. C. Godfrey

Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 47. The excerpt below is the record exactly as published.

CHICKEN SALAD Meat from 1 cooked lien cut fine 6 hard boiled eggs 1 cup diced celery V2 CUP diced pickle Salt and pepper to taste.

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