Chicken Salad, No. 3

Ingredients

• one grown fowl
• one head of celery
• three medium sized cucumber pickles
• four or six hard boiled eggs
• one heaping teaspoonful of mustard
• one of sugar
• one of butter
• a teacupful of vinegar
• one egg

Method

1. 1

   Boil the fowl until tender, remove the meat from the bones, chip or shred.

2. 2

   Chip fine the celery, pickles, and hard boiled eggs, and add to the chicken.

3. 3

   Season with salt and pepper.

4. 4

   Make a dressing with mustard, sugar, butter, vinegar, and beaten egg.

5. 5

   Cook until it thickens, then pour over the salad and mix well.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 103. The excerpt below is the record exactly as published.

Chicken Salad, No. 3 For six or eight persons, carefully prepare one grown fowl; boil until tender; remove the meat care- fully from the bones; chip or shred. Chip fine one head of celery, three medium sized cucumber pickles, 196 THE NEW ANNIE DENNIS COOK BOOK four or six hard boiled eg-gs, and add to the chicken. Season to taste with salt and pepper. Pour over this a dressing made as follows: One heaping teaspoonful of mustard, one of sugar, one of butter, a teacupful of vinegar and one egg

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