Chicken Salad (No. 1)

Ingredients

• the yolks of six eggs
• one-half pint of melted butter
• three tablespoonfuls of mixed mustard
• salt to taste
• two teaspoonfuls of celery seed
• three-fourths of a pint of strong vinegar
• four heads of chopped celery

Method

1. 1

   Beat the yolks, mix with melted butter, mustard, salt, and celery seed.

2. 2

   Add vinegar and cook over fire until thick.

3. 3

   Pour over chopped chicken and add chopped celery just before serving.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 44. The excerpt below is the record exactly as published.

CHICKEN SALAD. (No. 1.) The yolks of six eggs well beaten, one-half pint of melted but- ter, or same of olive oil, three tablespoonfuls of mixed mustard, salt to taste, two teaspoonfuls of celery seed; mix thoroughly, then add three-fourths of a pint of strong vinegar. Place over fire, stir constantly until it becomes thick like boiled custard. Turn the mixture over the chickens which have been chopped (not very fine). Just before serving, add four heads of chopped celery

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