Name: Chicken Salad
Ingredients: a teaspoon of mustard; a tablespoon of oil

Chicken Salad

Ingredients

a teaspoon of mustard
a tablespoon of oil

Directions

Mrs. Morgan, Rockford, III.
Cut the white meat of chickens into small bits, the size of peas, (also the dark meat, if you like,) chop the whol^! parts of celery nearly as small. Prepare a dressing thus " Rub the yolks of hard boiled eggs smooth ; to each yolk put half a teaspoon of mustard, the same quantity of salt, a tablespoon of oil, and a wine glass of vinegar ; mix the chicken and celery in a large bowl and pour over this dressing with a little cream added. The dressing must oiot be put on till just before it is served.

Nutrition, whole recipe (rough)

122Calories

0 gProtein

14 gFat

0 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Olive Oil	1 tbsp (14g)	119
Mustard	1 tsp (5g) yellow	3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Home for the Friendless (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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