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New England cookbook, 1880s
Page 67
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Salads Chicken Salad. Boil a chicken that does not weigh more than a pound and a half - when very tender take it up, cut it in small strips - and pour over it the following sauce - boil four eggs three minutes - mash them and mix with 2 tablespoon of olive oil or melted butter, 2/3 of a tumbler of vinegar, a teaspoonful salt, a little pepper, a teaspoon mixed mustard and essence of celery if you have it. Salad Dressing (Mrs. Silvey) yolks of 8 eggs well beaten. 1 1/2 tablespoons of salt - 1 tablespoon of sugar - 2 tablespoon mixed mustard a little cayenne pepper - 1/2 cup cream - 1 pint vinegar - 1 cup of butter - Boil together - add when cool, a little oil - This dressing is good for salmon, lobster, or chicken salad or for chopped ham for sandwiches.
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Salads Chicken Salad. Boil a chicken that does not weigh more than a pound and a half - when very tender take it up, cut it in small strips - and pour over it the following sauce - boil four eggs three minutes - mash them and mix with 2 tablespoon of olive oil or melted butter, 2/3 of a tumbler of vinegar, a teaspoonful salt, a little pepper, a teaspoon mixed mustard and essence of celery if you have it. Salad Dressing (Mrs. Silvey) yolks of 8 eggs well beaten. 1 1/2 tablespoons of salt - 1 tablespoon of sugar - 2 tablespoon mixed mustard a little cayenne pepper - 1/2 cup cream - 1 pint vinegar - 1 cup of butter - Boil together - add when cool, a little oil - This dressing is good for salmon, lobster, or chicken salad or for chopped ham for sandwiches.
Szathmary Culinary Manuscripts and Cookbooks
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