Chicken Salad
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 87. The excerpt below is the record exactly as published.
CHICKEN SALAD. Two large fowls. Yolks of twelve eggs. Half pint sweet oil. Half pint vinegar. » One gill of mixed mustard. One small teaspoonful cayenne. Salt to taste. Add two large heads of choice celery
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