Chicken Salad Dressing
From The Landmarks club cook book, 1903
Serves 8
Recipe by Mrs. Phebs M. Jewett.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 47. The excerpt below is the record exactly as published.
CHICKEN SALAD DRESSING. Yolks of six eggs well beaten. One-half pint of melted but- ter, or its equivalent in oil, three tablespoons of mixed mustard, salt and pepper to taste. Two teaspoons of celery seed. Mix thoroughly, then add three-quarters of a pint of strong vinegar
Cook this with the app: pantry check, scaling, and the assistant.