Chicken Salad by Mrs. Joseph

Chicken Salad by Mrs. Joseph

Mrs. Joseph’s Chicken Salad

This chicken salad recipe calls for the meat of a whole boiled chicken and would work great with using a rotisserie chicken.  The recipe also contains instructions to make a salad dressing from scratch.

Chicken Salad Recipe

The white meat of a cold boiled chicken cut in dice.  Three-quarters the same bulk of celery cut in dice.  Mix the chicken and celery together, after removing every scrap of fat and skin, and set aside in a cool place while you prepare the dressing.

Take the yoke of 1 egg in a large bowl and, with the right hand, stir in a teaspoonful of olive oil until you have used half a tumbler.  This will make a thick batter.  Into the tumbler which contained the oil put a small teaspoonful of mustard, and even teaspoonful of salt, a dusting of cayenne pepper, mix these thoroughly with a cup of vinegar, not too strong, add this to the oil and egg a little at a time, stirring all the time.  Set the dressing in a cool place and just before serving pour over the chicken.  Garnish with cold, hard-boiled eggs and the crisp leaves of the celery.  The beauty of all is to have both chicken and dressing cold.

Mrs. W. F. Joseph – 86 Highland Avenue, Fitchburg – Boston Post – 7 Feb 1904

chicken salad

Chicken Salad by Mrs. Joseph

A chicken salad recipe from 1904

Course Main Course
Cuisine American

Ingredients

  • 4 cups chicken cooked and cut in dice
  • 3 cups celery diced
  • 1 ea egg yoke
  • 1/2 cup olive oil
  • 1 tsp mustard
  • 1 tsp salt
  • 1 pinch cayenne pepper
  • 1 cup vinegar

Instructions

  1. The white meat of a cold boiled chicken cut in dice.  Three-quarters the same bulk of celery cut in dice.  Mix the chicken and celery together,after removing every scrap of fat and skin, and set aside in a cool place while you prepare the dressing.

  2. Take the yoke of 1 egg in a large bowl and, with the right hand, stir in a teaspoonful of olive oil until you have used half a tumbler (1/2 cup).  This will make a thick batter.  Into the tumbler which contained the oil put a small teaspoonful of mustard, and even teaspoonful of salt, a dusting of cayenne pepper,mix these thoroughly with a cup of vinegar, not too strong, add this to the oil and egg a little at a time, stirring all the time. 

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