Macedoine of Chicken
From Boston Cooking-School cook book, 1896
Serves 2
Crab meat, salmon, or ham may be used instead of chicken.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 216. The excerpt below is the record exactly as published.
MACEDOINE OF CHICKEN 3 tablespoons gelatine, soaked in 6 hard-cooked eggs 3 tablespoons cold water 11% cups chopped, cold, cooked 3 cups hot Chicken Stock (p. 151) chicken 14 cup vinegar Mayonnaise * or Cooked Dressing Salt and cayenne (p. 493) 1 cucumber, chopped
Cook this with the app: pantry check, scaling, and the assistant.