Chicken Salad with Dressing

Ingredients

• 1 boiled chicken
• 2 small pickles
• 1 cup pecans
• 1 stalk celery
• 2 apples
• 6 eggs
• ½ teaspoon sugar
• 2 eggs
• ½ teaspoon mustard
• ½ cup vinegar
• ½ teaspoon salt
• ½ cup water
• ½ teaspoon cayenne
• 1 level tablespoon flour
• 1 tablespoon butter

Method

1. 1

   Mix sugar, mustard, salt, cayenne, and flour and beat well with the eggs.

2. 2

   Then add vinegar, water, and butter, stir thoroughly, and put in double boiler.

3. 3

   Let boil until it thickens.

4. 4

   When cold, mix with salad and serve.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 18. The excerpt below is the record exactly as published.

2 cup water, y2 cup vinegar; y2 cup sugar, 1 tablespoonful black pepper; 2 tablespoonfuls salt; y2 cup sweet cream. MRS. AIB. KOENNECKE. Cabbage Salad. 2 cups each of finely chopped cabbage and mellow apples, cover with boiled dressing made from the yolks of 2 eggs; 1 gill of vinegar; 2 gills milk; 1 tablespoon of butter; 1 teaspoonful of salt; 1 teaspoonful of mus- tard; % teaspoonful of black pepper; carefully mixed and cooked in double-boiler. The cabbage should be soaked in cold water 1 hour before chopping and the dressing should be cold. Mix cabbage, apples and salad dressing and just before serving add 2 cups of finely chopped, roasted peanuts. MRS. W. C. CARTER, Cabbage Salad. Medium sized head of cabbage; 1 large apple, chop up fine and salt ; y2 cup chopped nuts. Pour over this a dressing made of 2 eggs; 1 tea- spoon butter ; y2 cup pine-apple juice ; a pinch of mus- tard and celery salt, and y2 cup vinegar. This salad may be improved by adding 2 or 3 slices of pineapple. MRS. OTTO KOLMEIER. — 58 — Mixed Salad* 6 large boiled potatoes (cold), diced; 3 barely ripe tomatoes; 1' onion, chopped; 3 hard-boiled eggs; 1 cu- cumber, sliced. Season with salt, pepper and celery seed. Moisten with oil and vinegar or sour cream dressing. Must not be dry. MRS. ROEHM. Chicken Salad. 1 boiled chicken ; 1 cup pecans ; a few apples ; a few" pickles ; some celery ; six eggs ; 1 tablespoonful sugar ; 2 tablespoonfuls butter; y2 tablespoonful mustard; 1 cup cider vinegar; pepper and salt. Chop the chicken, add pecans, apples, pickles and celery. Boil eggs hard. Rub the yolks of three eggs fine, add sugar, butter, mustard, vinegar, salt and pep- per to taste. Mix all ingredients, put into a dish and. decorate with three eggs cut into rings or lengthwise. MRS. AUG. GOLD. Chicken Salad. 1 boiled chicken; 2 small pickles; 1 cup pecans; 1 stalk celery; 2 apples; 6 eggs. Chop chicken, pecans, apples, pickles and celery very fine. Boil eggs hard and cut in small squares, us& half for salad and half to decorate the top of salad. DRESSING: y2 teaspoon sugar; 2 eggs; % tea- spoon mustard; l/2 cup vinegar; ^teaspoon salt; 'Y2 cup water; % teaspoon cayenne; 1 level tablespoon flour; 1 tablespoon butter. — 59 — Mix sugar, mustard, salt, cayenne and flour and beat well with the eggs, then add vinegar, water and butter, stir thoroughly, and then put in double boiler and let boil till it thickens. When cold mix with salad and serve. MISS ANNA GOLD. Chicken Salad. Take 1 nice large hen, boil tender in salt water, then take from fire but let chicken remain in stock until cold. Cut up in % inch pieces, then take y% the amount of blanched tender celery and also cut up in 1/3 inch pieces, and about 1 dozen olives cut in small picees. When ready to serve mix with plenty of mayonnaise dressing. MISS MARY STEIN. Chicken Salad. Put one good sized chicken on to cook in cold water, add one onion, simmer until chicken is very tender. Eight hard boiled egggs, one stalk celery or celery seed, six small dill pickles. Cut chicken, celery and pickles in small cubes. Chop the whites of eggs very fine, mixing all thoroughly. Then make a sauce of one cup butter, one-half cup olive oil, one-half cup vinegar, one large spoon mustard. Salt, pepper and sugar to taste. Rub the yolks of eggs to a fine powder, then add the salt, pepper and sugar, then the oil and butter (which has been melted) putting in a few drops at a time, add mustard, lastly the vinegar, a spoonful at the time. Mix all ingredients well until the bottom of the mass is well saturated. Mayonnaise dressing may be added if desired. MRS. KURT KEIDEL. — 60 — Celery and Apple Salad. 1 bunch celery; 4 apples; dice very fine. Season with salt and white pepper, and dress with a mixture of vinegar (1 tablespoonful) and double the amount thick cream. A tablespoon sugar may be added if preferred. MRS. OTTO EVERS. Italian Salad. Any kind of meat cut into small squares, add same quantity of boiled potatoes cut into dice, 2 hard boiled eggs, 1 grated onion, 1 teaspoon of prepared mustard, 2 tablespoonfuls of cut pickles, 1 tablespoon cream, a little red pepper and salt. Mix with necessary vinegar and olive oil. MRS. I. GLATZLE. Salad of Celery Stalks. 1 head of cabbage ; 12 celery stalks, chopped fine. DRESSING: l1 cup vinegar; 1 tablespoon butter; 2 yolks of eggs (well beaten); 1 teaspoon salt; 1 tea- spoon mustard; a pinch cayenne; 1 tablespoon sugar. Boil until thick. Beat dressing well and pour over salad. MRS. ROEHM. Marshmallow Salad. 2 cups marshmallows ; 2 cups pineapples; 2 cups pecans. Sweeten to taste; add whipped cream and a touch of mayonnaise dressing. MRS. HENRY HIRSCH. — 61 — Fruit Salad. 1 cup seeded raisins or dates, 1 cup diced apples, 1 sliced banana, 1 shredded orange. Mix with slightly sweetened and flavored whipped cream or mayonnaise. Sprinkle with chopped nuts and serve on lettuce leaves. MISS AMANDA GROTE. Fruit Salad. 1 cup nuts; 4 ripe apples; 4 bananas; y2 cup celery; % tablespoon melted butter; y2 tablespoon flour; y2 pint sweet milk; 1 egg; % cup sugar; % cup vinegar; 14 teaspoon mustard

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