Chicken Salad (with Lettuce)
From The household (of the Detroit free press), 1886
Serves 1
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 LETTUCE). Cut the meat from two chickens, or one if you want a small dish. Add an equal quantity of shred lettuce, after you have cut the chickens into narrow shreds two inches long. Mix in a bowl. Prepare a dress- ing thus : Beat the yolks of two eggs, salt slightly and beat in, a few drops at a time, four tablespoonfuls of oil ; then, as gradually, three tea- spoonfuls of hot vinegar and half a teaspoonful of best celery essence
Cook this with the app: pantry check, scaling, and the assistant.