Mrs. Bryant’s Chicken Salad Recipe

Mrs. Bryant’s Chicken Salad Recipe
The Baltimore Sun Salad Recipe Contest Winners

This is the prize winning recipe for salad in the recipe contest run by The Baltimore Sun in 1911.  This is a chicken salad recipe.  It was submitted by Mrs. John Y. Bryant from Cantonsville, MD.  The recipe is as follows.

Chicken Salad.  One quart chicken meat, 3 tablespoonfuls of vinegar, 1 tablespoonful oil, 1 generous teaspoonful salt, 1/2 teaspoonful pepper, 1 pint celery, for mayonnaise dressing.  Free cold, cooked chicken of skin, fat and bones, and cut it in cubes.  Put 1 quart of the meat in a bowl with a marinade made by mixing vinegar, oil, salt and pepper.  Stir well and place in the refrigerator for 1 hour or longer.  Take crisp, white celery, cut into half-inch lengths and then into strips enough to make a generous pint.  Wash this in cold water and put it in the refrigerator with pieces of ice on top.  At serving time remove the ice and drain all the water from the celery.  Mix the celery with the chicken and add 1/2 pint of mayonnaise dressing.  Arrange the salad in a bowl or on a flat dish.  Mash it with half a pint of mayonnaise and garnish with crisp, white lettuce leaves.  To make the dressing, place in a shallow plate the yolk of 1 egg, and beat well with a sliver fork.  Add, drop by drop, stirring constantly, about 1/2 pint of olive oil, until it is the consistency of jelly.  Add 2 saltspoonfuls of salt, a pinch of cayenne and 1 tablespoonful of vinegar or lemon juice.  Have plate and all materials icy cold.  Should the egg curdle and fail to thicken, commence on another plate with a fresh yolk, and after it begins to thicken the curdled mayonnaise may be slowly added.

Chicken Salad Recipe Contest Winner 1911

Chicken Salad - 1911 Prize Winner

Prize winning Chicken Salad recipe from 1911.
Course Salad

Ingredients

  • 1 quart cooked chicken
  • 3 tbsp vinegar
  • 1 tsp Salt
  • 1/2 tsp pepper
  • 1 pint celery
  • 1 large egg yolk
  • 1/2 pint olive oil
  • 1/2 tsp Salt recipe calls for 2 saltspoonfuls (1/4 tsp is one saltspoonful)
  • 1 pinch cayenne
  • 1 tbsp vinegar or lemon juice

Instructions

  1. Put 1 quart of the meat in a bowl with a marinade made by mixing vinegar, oil, salt and pepper.  Stir well and place in the refrigerator for 1 hour or longer. 
  2. Take crisp, white celery, cut into half-inch lengths and then into strips enough to make a generous pint.  Wash this in cold water and put it in the refrigerator with pieces of ice on top.  At serving time remove the ice and drain all the water from the celery.  Mix the celery with the chicken and add 1/2 pint of mayonnaise dressing.  Arrange the salad in a bowl or on a flat dish.  Mash it with half a pint of mayonnaise and garnish with crisp, white lettuce leaves.
  3. To make the dressing, place in a shallow plate the yolk of 1 egg, and beat well with a sliver fork.  Add, drop by drop, stirring constantly, about 1/2 pint of olive oil, until it is the consistency of jelly.  Add 2 saltspoonfuls of salt, a pinch of cayenne and 1 tablespoonful of vinegar or lemon juice.  Have plate and all materials icy cold.  Should the egg curdle and fail to thicken, commence on another plate with a fresh yolk, and after it begins to thicken the curdled mayonnaise may be slowly added.

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