Chicken Salad

Ingredients

• One turkey
• 4 hens
• yolks of 12 eggs
• 16 tablespoons of olive oil
• 15 tablespoons of vinegar
• 9 tablespoons of ice water
• 4 bunches of celery
• 4 tablespoons of dry mustard
• 1 pint of thick cream
• cayenne pepper
• salt

Method

1. 1

   Boil turkey or hens; when cold cut into blocks, also the celery.

2. 2

   Beat yolks light, add 1 tablespoon of oil and 1 of vinegar alternately until all has been used, then the mustard mixed with vinegar, cayenne pepper and salt.

3. 3

   Put this in double boiler and cook until consistency of custard, stirring all the while.

4. 4

   When cold add the cream.

5. 5

   Mix dressing with turkey and celery; garnish dish with olives and sprigs of parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 118. The excerpt below is the record exactly as published.

Chicken Salad. One turkey or 4 hens, yolks of 12 eggs, 16 tablespoons of olive oil, 15 tablespoons of vinegar, 9 tablespoons of ice water, 4 bunches of celery, 4 tablespoons of dry mustard, 1 pint of thick cream, cayenne pepper and salt

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