Chicken Salad Dressing

Name: Chicken Salad Dressing
Ingredients: the yolks of four hard-boiled eggs; the yolks of four raw eggs; a half teaspoonful of salt; one-quarter teaspoon of cayenne pepper; one pint and a half of the best olive oil; the clear juice of a lemon

From Statesmen's dishes; and how to cook them, 1890

If mustard is liked, it is best to scald some and add to suit the taste.

Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 24. The excerpt below is the record exactly as published.

CHICKEN SALAD DRESSING. BY MRS. H. C. M'CORMICK. (Wife of Representative from Pennsylvania.) |0 the yolks of four hard-boiled eggs put through a very fine sieve, add the yolks of four raw eggs, a half teaspoonful of salt, and one-quarter teaspoon of cayenne pepper. Mix thor- oughly in a wooden bowl, with a wooden spoon, add- ing gradually the clear juice of a lemon. When the mixture is as smooth as possible, add slowly, stirring constantly, one pint and a half of the best olive oil

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