Mayonnaise Chicken

Name: Mayonnaise Chicken
Ingredients: 4 lb. hen; 2 cups small cooked English peas; 2 tablespoons gelatin, soaked in 2 cups mayonnaise; 2 cups mayonnaise; 4 hard boiled eggs, chopped; 2 cups chopped celery; Season to taste with salt and pepper.

From Favorite recipes (North Carolina, 1948), 1948

Mrs. Leon Ivey

Presented as published in 1948. 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 Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 20. The excerpt below is the record exactly as published.

MAYONNAISE CHICKEN 4 lb. hen 2 cups small cooked English peas 2 tablespoons gelatin, soaked in 2 cups mayonnaise little water 4 hard boiled eggs, chopped 2 cups chopped celery Grind coarsely or chop cooked chicken very fine. Dissolve soaked gel- atin in 1 cup hot stock. Cool and add chicken. Add remaining ingred- ients. Season to taste with salt and pepper.

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