Chicken Salad No. 2
From The art of cookery, 1899
Serves 3
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 127. The excerpt below is the record exactly as published.
Chicken Salad No. 2. — To four cups of prepared chicken cut in dice add two cups of white, tender celery also cut in dice, mix well together, and add a cup of cooked mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.