Chicken Salad

Ingredients

• the breasts of four well boiled chickens
• eight teacups of celery
• the chopped whites of twelve hard boiled eggs

Method

1. 1

   Mix the chicken with the celery and the chopped whites of the eggs.

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, mixing well to- gether; then add the cream; and after that the vinegar and raw egg. CHICKEN SALAD. Mrs. Hobbs. Three chickens chopped fine, both light and dark meat ; 122 THE HOME COOK BOOK. the juice of two lemons; eight or ten eggs boiled hard; the whites chopped fine and the yolks mashed fine, moisten with six" teaspoons melted butter, two of sweet oil ; to which add one tablespoon of mustard, one of pepper, one of salt, one of sugar, three of cream ; and last, add six large bunches of celery chopped fine, with sufficient vinegar to moisten the whole. CHICKEN SALAD. Mrs. Chas. Wheeler. To one chicken use the same quantity of celery, three or four eggs, one tablespoon mixed mustard, one teaspoon of salt, two of celery seed, one tablespoon of hard butter; two-thirds teacup vinegar, four tablespoons table oil, two^ thirds cup sweet cream. Process of making : Season your chicken in cooking, cut by band both chicken and celery, then beat the yolks and whites of eggs separately, into that beat the oil slowly. Then mix all the ingredi- ents in an earthen or new tin dish, except the cream, and set on the stove. Cook until as thick as pound-cake. When cold add the cream, stirring well, and pour over the chicken and celery one hour before eating. Do not be afraid of cooking too thick. CHICKEIT SALAD. Mary Norton. Take the breasts of four well boiled chickens, cut in small pieces, but not too fine ; mix with the chicken eight teacu[)s of celery cut also in small pieces, and with the above, the chopped whites of twelve hard boiled eggs

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