Chicken Salad No. 1

Name: Chicken Salad No. 1
Ingredients: the white meat of a chicken; the white parts of celery; the yolks of four hard-boiled eggs; a dessertspoonful of salad-oil; two teaspoonfuls of made mustard; one teaspoonful of salt; one teacupful of strong vinegar

From The universal cookery book, 1887

White-heart lettuce may be substituted for the celery.

Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 28. The excerpt below is the record exactly as published.

Chicken Salad. No. i. “Mince the white meat of a chicken fine, or pull it in bits ; chop the white parts of celery. Prepare a salad-dressing thus : Rub the yolks of four hard- boiled eggs to a smooth paste with a dessertspoon- ful of salad-oil, two teaspoonfuls of made mustard, one teaspoonful of salt, and one teacupful of strong vinegar

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