Chicken Salad

Ingredients

• Equal to full grown chicken, boiled tender and cold
• 2 heads lettuce
• 1 cup boiling water
• 1 spoonful corn starch
• 1 great spoonful fat, skimmed from the liquor in which the fowls were boiled
• 1/2 spoonful oil
• 1 cup vinegar
• one teaspoonful made mustard
• 1 raw egg, whipped white
• 2 hard-boiled eggs
• 1/2 spoonful powdered sugar

Method

1. 1

   To boiling water add the corn starch, and stir in skim from cold liquid.

2. 2

   Remove from fire and whip in the beaten eggs.

3. 3

   Garnish.

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 15. The excerpt below is the record exactly as published.

Chicken Salad. — Equal to full grown chicken, boiled tender and cold ; 2 heads lettuce, 1 cup boiling water, 1 spoonful corn search, wet with cold water; 1 great spoonful fat, skimmed from the liquor ill 'which the fowls were boiled; %, spoonful oil, cup vinegar, one teaspoonful made mustard. 1 raw egg, whipp¬ ed white, 2 hard-boiled eggs, %. spoonful powdered sugar. Season to suit. Omit fat and skin of fowl. To boiling water add the corn starch, and stir in skim from cold liquid. Remove from fire and whip in the beaten eggs. Garnish. Cream Dressing for Salad.— 1 cup sweet fresh cream, 1 spoonful corn starch

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