Chicken Salad - Mrs. J. E. Alexander

Ingredients

• Cut the white meat of the chicken into small bits
• also the dark meat if you wish
• cut the celery the same size
• allow 2 hard boiled eggs to each qt. of meat
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 teaspoons mustard
• 1/2 cup melted butter
• 3 eggs well beaten
• 1/2 cup cream
• 1/2 cup vinegar
• 1/2 Pt. olive oil

Method

1. 1

   Cut chicken and celery into small bits.

2. 2

   For dressing, mix sugar, salt, mustard, and hot water.

3. 3

   Add melted butter, beaten eggs, cream, and vinegar.

4. 4

   Cool and then add olive oil drop by drop.

5. 5

   Dress salad just before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 36. The excerpt below is the record exactly as published.

CHICKEN SALAD— Mrs. J. E. Alexander. Cut the white meat of the chicken into small bits (also the darlc meat if you wish), cut the celery the same size, and use the same quantity of each; allow 2 hard boiled eggs to each qt. of meat. Dress- ing: 1 teaspoon sugar, 1 teaspoon salt, 2 teaspoons mustard; hot water to mix smooth ; % cup melted butter, 3 eggs well beaten

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