gluten-freedairy-freesoy-freefish-free
Turkey Salad
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 336. The excerpt below is the record exactly as published.
TURKEY SALAD. — Marinate diced turkey in salad dressing and serve on lettuce. Add, as desired, finely cut celery, chopped' pickle, cooked beets, carrots, potatoes, asparagus, boiled celery root, parboiled oysters, bits of sour orange, freed from seeds and membrane, boiled chestnuts or shredded apples. Garnish with hard-boiled eggs, capers and parsley. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Mix diced cooked turkey with boiled chestnuts or bits of finely cut celery, add a little (;hopped hard-* boiled egg, and serve on lettuce leaves with mayonnaise. — Mrs. D. E. Allen, 423 9th St., Wilmette, 111. VARIATION II. — Cut cold boiled turkey, duck, goose or chicken into small dice. With 2 cups of this meat mix a cup of 490 CHEESE, MACARONI, NUTS, & RICE, ETC. celery cut into dice. Sprinkle all with salt and pepper. Into 3 tablespoons of oil stir a tablespoon of vinegar. Pour this over the turkey and celery and toss until well mixed. Line a chilled bowl with crisp lettuce leaves, fill with the turkey salad and pour may- onnaise dressing over all. The dark meat of the legs is rejected un- less it is very tender. — Mrs. Wm. S. Kies, Abbotsford Rd., Kenil- worth, 111. TURNIP SALAD. — Mix diced, cold, cooked turnips with flaked shrimps, minced chives, blanched and shredded almonds, shredded raisins and chopped pickle
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