Americanlunch
Chicken Salad
From The New century cook book, 1899
Serves 1
Presented as published in 1899. 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 The New century cook book (1899), page 55. The excerpt below is the record exactly as published.
Chicken Salad. Turkey is more economical and better for salad. To a nine- pound turkey or same of chicken allow nine eggs — seven hard- boiled and two raw yolks and whites beaten stiff; to each egg 110 New Century Cook Book. allow tablespoonful of salad oil, one saltspoon of salt and same of mustard, two of cayenne, celery to taste, lettuce, using only the heart in season, and juice of two large lemons or three small ones. Chicken Salad. (French). One chicken (a nice fat hen preferred)
Cook this with the app: pantry check, scaling, and the assistant.