Chicken Salad

Ingredients

• one chicken
• one teacupful of celery
• one hard boiled egg
• one green pepper
• half teacupful of good vinegar
• half teaspoonful pepper
• one of salt
• one of sugar
• half cupful of the top, or richest part of the liquor

Method

1. 1

   Cook chicken until very tender, then cut it very fine with scissors.

2. 2

   Mix with celery, egg, and green pepper.

3. 3

   Combine with mayonnaise or vinegar, pepper, salt, and sugar.

4. 4

   Pour over the chicken the richest part of the liquor in which it was boiled.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 85. The excerpt below is the record exactly as published.

Chicken Salad Cook chicken until very tender, then cut the chicken very fine with scissors. Do not grind. For one chicken use one teacupful of celery, one hard boiled eggy one green pepper. Mix this with mayon- naise, or use half teacupful of good vinegar, half tea- spoonful pepper, half of salt and one of sugar. If the last is to be used, when the chicken has been cut, pour over it half cupful of the top, or richest part of the liquor

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