Dressing for Chicken Salad
From Choice recipes, 1900
Let sit several hours before serving.
Presented as published in 1900. 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 Choice recipes (1900), page 7. The excerpt below is the record exactly as published.
six eggs, chop the whites, mash yokes with t.wo table.spoons mustard, one teaspoon black pepper, one-half teaspoon cayenne. Scald one cup vinegar, into this stir one cup butter and yolks of eggs. When thick, take from fire and cool. Then stir into other ingredients with four tablespoons olive oil
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