Chicken Salad

Ingredients

• 1 boiled chicken
• 1 cup pecans
• a few apples
• a few pickles
• some celery
• six eggs
• 1 tablespoonful sugar
• 2 tablespoonfuls butter
• ½ tablespoonful mustard
• 1 cup cider vinegar
• pepper to taste
• salt to taste

Method

1. 1

   Chop the chicken, add pecans, apples, pickles, and celery.

2. 2

   Boil eggs hard.

3. 3

   Rub the yolks of three eggs fine, add sugar, butter, mustard, vinegar, salt, and pepper to taste.

4. 4

   Mix all ingredients, put into a dish, and decorate with three eggs cut into rings or lengthwise.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 18. The excerpt below is the record exactly as published.

salt to taste. Wash and scrape celery; lay in ice-cold water until ready for use. Cut into inch lengths, mix with dressing and serve cold. MRS. ED. OEHLER. — 57 — Cabbage Salad. Medium sized head of cabbage; 1 large onion; 6 green sweet peppers; 6 medium sized tomatoes. DRESSING: iy2 cup water, y2 cup vinegar; y2 cup sugar, 1 tablespoonful black pepper; 2 tablespoonfuls salt; y2 cup sweet cream. MRS. AIB. KOENNECKE. Cabbage Salad. 2 cups each of finely chopped cabbage and mellow apples, cover with boiled dressing made from the yolks of 2 eggs; 1 gill of vinegar; 2 gills milk; 1 tablespoon of butter; 1 teaspoonful of salt; 1 teaspoonful of mus- tard; % teaspoonful of black pepper; carefully mixed and cooked in double-boiler. The cabbage should be soaked in cold water 1 hour before chopping and the dressing should be cold. Mix cabbage, apples and salad dressing and just before serving add 2 cups of finely chopped, roasted peanuts. MRS. W. C. CARTER, Cabbage Salad. Medium sized head of cabbage; 1 large apple, chop up fine and salt ; y2 cup chopped nuts. Pour over this a dressing made of 2 eggs; 1 tea- spoon butter ; y2 cup pine-apple juice ; a pinch of mus- tard and celery salt, and y2 cup vinegar. This salad may be improved by adding 2 or 3 slices of pineapple. MRS. OTTO KOLMEIER. — 58 — Mixed Salad* 6 large boiled potatoes (cold), diced; 3 barely ripe tomatoes; 1' onion, chopped; 3 hard-boiled eggs; 1 cu- cumber, sliced. Season with salt, pepper and celery seed. Moisten with oil and vinegar or sour cream dressing. Must not be dry. MRS. ROEHM. Chicken Salad. 1 boiled chicken ; 1 cup pecans ; a few apples ; a few" pickles ; some celery ; six eggs ; 1 tablespoonful sugar ; 2 tablespoonfuls butter; y2 tablespoonful mustard; 1 cup cider vinegar; pepper and salt. Chop the chicken, add pecans, apples, pickles and celery. Boil eggs hard. Rub the yolks of three eggs fine, add sugar, butter, mustard, vinegar, salt and pep- per to tas

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