Chicken Salad (Soyer's)

Name: Chicken Salad (Soyer's)
Ingredients: cut up the chickens quite small; three tablespoonfuls of oil; one of vinegar; as much celery cut up small as you have chicken

From Catherine Owen's new cook book .., 1885

If using lettuce instead of celery, lay leaves around the dish.

Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 101. The excerpt below is the record exactly as published.

HICKEI^ SALAD, (sOYER's). If you can make a good mayonnaise, chicken salad is very easy to make, yet seldom well made. Cut up the chickens quite small, make a plain French dressing (three tablespoonfuls of oil to one of vinegar, salt and pepper)^ pour it over the chicken, and leave it an hour; take as much celery cut up small as you have chicken

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