Chicken Salad

Ingredients

• The remains of cold roast or boiled chicken
• two lettuces
• cucumber
• a few slices of boiled beetroot
• One teaspoonful of mixed mustard
• one teaspoon of pounded sugar
• two tablespoons salad oil
• four tablespoons milk
• two tablespoons vinegar
• cayenne to taste
• salt to taste

Method

1. 1

   Trim and slice the chicken, wash and dry the lettuces, and place them in the middle of a dish.

2. 2

   Put chicken on top and pour salad dressing over.

3. 3

   Garnish with hard-boiled eggs, cucumber, and beetroot.

4. 4

   For dressing, mix mustard and sugar, add oil drop by drop, then gradually add milk and vinegar.

5. 5

   Season to taste.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 43. The excerpt below is the record exactly as published.

CHICKEN SALAD. Miss Margaret W. Beckwith, Altadena, Cal.— The remains of cold roast or boiled chicken, two lettuces, cucumber, a few slices of boiled beetroot and salad-dressing. Trim neatly the remains of the chicken, wash, dry and slice the lettuces, and place in the middle of a dish; put the pieces of fowl on the top and pour the salad-dressing over them) garnish the edge of the salad with hard-boiled eggs, cut in rings, sliced cucumber, and boiled beetroot cut in slices. Instead of cutting the eggs In rings, the yolks may be rubbed through a small sieve, and the whites chopped very fine, and arranged on the salad in small bunches, yellow and white alternately. This should not be made long before it is wanted on the table. The salad dressing: One tea- spoonful of mixed mustard, one teaspoon of pounded sugar, two tablespoons salad oil, four tablespoons milk, two tablespoons vine- gar, cayenne and salt to taste

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