Chicken Salad - Original

Ingredients

• a fine boiled or baked chicken
• four or five roots of crisp celery
• two-thirds as much celery as you have chicken
• the yolks of six hard-boiled eggs
• one teaspoonful of dry mustard
• two teaspoonfuls of sugar
• one-quarter cup of best olive oil
• one-quarter cup of grease skimmed from the water the chicken was boiled in
• half a cup of good vinegar
• juice of one lemon
• salt and pepper to taste

Method

1. 1

   Pick meat from chicken, cut into dice, and mix with celery and chopped pickle.

2. 2

   For dressing, mash yolks, mustard, sugar, salt, and pepper.

3. 3

   Add olive oil and chicken grease slowly, then vinegar and lemon juice.

4. 4

   Pour over chicken and celery, toss lightly, and garnish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 77. The excerpt below is the record exactly as published.

CHICKEN SALAD— ORIGINAL. When thoroughly cold, pick all the meat from a fine boiled or baked chicken well seasoned. Cut into dice the white meat, only reserving the dark meat for cro- quettes and the bones for cream soup if you desire it extra nice. Add to your cut chickens the white part of four or five roots of crisp celery, or two-thirds as much celery as you have chicken, and one sour cucumber pickle chopped fine. Set it away in a cool place while you make the following dressing: Mash smooth with a The Complete Cook Book. 165 wooden spoon or fork, the yolks of six hard-boiled eggs, one teaspoonful of dry mustard, two teaspoonfuls of sugar, salt and pepper to taste. Eub this to a paste and then add to it one-quarter cup of best olive oil in a slow stream, stirring all the time, and one-quarter cup of grease skimmed from the water the chicken was boiled in. Beat this until well creamed and finish with half a cup of good vinegar and juice of one lemon

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