Chicken Salad (with Celery)
From The household (of the Detroit free press), 1886
Serves 6
Presented as published in 1886. 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 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 CELERY). Take two large fowls boiled, and cold ; remove all the fat and skin, and chop, but not too fine. Take three large heads of celery and chop, mix thoroughly with the chicken, and pour over them a portion of the mayonnaise dressing, stirring it well together, then form in a mound in the center of a dish, pour over the rest of the dressing, and garnish the edge of the dish with the celery leaves, or double parsley. Salt or vinegar can be added
Cook this with the app: pantry check, scaling, and the assistant.