Chicken Salad
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 42. The excerpt below is the record exactly as published.
Chicken Salad. — Cut one pint chicken and one pint celery into dice, add twenty-four blanched English walnuts. Pour over this one cup French dressing. Serve on lettuce leaves with a spoonful of mayonnaise dressing to each leaf. 15. French Fruit Salad. — Peel and cut up two oranges, skin and seed two dozen white grapes, slice three bananas, shell and halve one dozen English walnuts; mix, arrange on lettuce leaves and cover with mayonnaise. 16. Chestnut Salad. — Cut two cups boiled and blanched chestnuts into slices, arrange on lettuce leaves, put over some mayonnaise and garnish with slices of orange. 17. Chicken Salad. — Boil one chicken and cut up into pieces. To each pint chicken, allow one pint chopped celery and set to cool. Make a mayonnaise dressing, mix half the mayonnaise
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