Chicken Salad

Ingredients

• the white meat of a cold cooked chicken
• three-quarters of its bulk of chopped celery
• two hard-boiled eggs
• one egg well beaten
• one teaspoonful each of salt
• pepper
• made-mustard
• three teaspoonfuls of salad oil
• two teaspoonfuls of white sugar
• one-half teacup of vinegar

Method

1. 1

   Mince chicken and mix with chopped celery.

2. 2

   Prepare dressing with egg yolks, salt, pepper, sugar, oil, and vinegar.

3. 3

   Combine with chicken and celery, garnish with egg whites and celery tops.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 143. The excerpt below is the record exactly as published.

CHICKEN SALAD. Add to the white meat of a cold cooked chicken three-quarters of its bulk of chopped celery, two hard-boiled eggs, one egg well beaten, one teaspoonful each of salt, pepper, made-mustard, three teaspoonfuls of salad oil, two teaspoonfuls of white sugar, one-half teacup of vinegar

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