Chicken Salad (with Cabbage)

Ingredients

• two nice chickens
• the best part of a small cabbage
• half gill of good sweet olive oil
• one gill of melted butter
• four eggs very hard
• one tablespoonful of finely ground best black pepper
• two tablespoonfuls of mixed mustard
• one teacup of vinegar
• one tablespoonful of salt
• half a cup of grated horseradish

Method

1. 1

   Boil chickens, mince meat, chop cabbage and celery.

2. 2

   Mix with chicken.

3. 3

   Work yolks to paste with olive oil, add pepper, mustard, vinegar, and salt.

4. 4

   Mix all together half an hour before using.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 500. The excerpt below is the record exactly as published.

CHICKEN SALAD (WITH CABBAGE). Boil tender two nice chickens, mince well the meat, removing every scrap of fat, gristle and skin ; take the best part of a small cabbage, dis- carding all the pith and green leaves ; chop fine — there should be less than a quart when chopped — chop half as much celery as cabbage and mix well with the chicken ; then boil four eggs very hard, work the yolks to a paste with a wooden spoon ; half gill of good sweet olive oil or one gill of melted butter ; mix gradually with the egg until all is mixed ; add one tablespoonful of finely ground best black pepper, two tablespoonfuls of mixed mustard stirred thoroughly into the paste, and add one teacup of vinegar and one tablespoonful of salt ; mix all together half an hour before using. If liked add half a cup of grated horseradish

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