Name: Salads and Salad Dressings
Ingredients: one cupful of butter; two cupfuls of vinegar; one tablespoonful of made mustard; one quart of chicken; one quart of celery the good cheek cook book; three tablespoon fuls of sugar; one teaspoonful of salt; one-half teaspoonful of pepper; one teaspoonful of ground mustard; four tablespoon fuls of vinegar; one tablespoonful of butter; five tablespoonfuls of lemon juice; one-half cupful of vinegar; one-half teaspoonful of dry mustard; one-half cupful of whipped cream; three tablespoonfuls of sugar; one teaspoonful of ground mus- tard; eight tablespoonfuls of vinegar; two teaspoonfuls of sugar; four teaspoonfuls of milk; one-half saltspoonful of cayenne pepper; one teaspoonful of white sugar; two teaspoonfuls of made mustard; a piece of cheese cloth over 182 the good cheer cook book; a cupful of sugar; a pinch of red pepper; a pinch of cayenne; a teaspoonful of salt; a small piece of butter; five senses at once

Why it works: Mustard and celery are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,169 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Salads and Salad Dressings

Ingredients

Directions

Prepare the greens

Lettuce: wash it in ice water, break it apart and drain it on a fine sieve or on a piece of cheese cloth stretched over something handy.
Keep the salad cold until it is served.

Chicken salad No. 1

Chicken Salad No. 1: pick the chicken into small pieces and cut the celery about as large as a white bean.
Chicken Salad No. 1: set the chicken and celery on the ice until needed, then mix together and salt and pepper them.
Chicken Salad No. 1 dressing: heat the vinegar, butter, salt, pepper and sugar; when warm stir in the well-beaten egg yolks.
Chicken Salad No. 1 dressing: stir until the mixture boils or thickens to the consistency of custard, set away to cool.
Chicken Salad No. 1: when perfectly cool, add the mustard and cream, then pour over the dressing, which must be made long enough ahead to be perfectly cold.

Chicken salads No. 2 and No. 3

Chicken Salad No. 2: mix the shredded chicken and celery lightly together and keep cold until serving.
Chicken Salad No. 2 dressing: mix the ingredients together and heat in a basin set in a kettle of boiling water.
Chicken Salad No. 2 dressing: stir constantly until it thickens, remove from the fire, then stir in the butter and lemon juice.
Chicken Salad No. 2: when cold, thin the dressing with sweet cream and mix with the chicken.
Chicken Salad No. 3: cut the chicken and celery into small pieces with a knife, stringing the celery first, and mix with the dressing.
Chicken Salad No. 3 dressing: mix all together and heat; when warm, stir in the well-beaten eggs slowly and when thick put away to cool.
Chicken Salad No. 3: when cold, add the whipped cream and lemon juice; if not used at once, add them only when serving.

Cabbage and celery salads

Cabbage Salad No. 1: slice the cabbage fine.
Cabbage Salad No. 1 dressing: beat the egg yolks, sugar, salt, pepper, mustard and vinegar together, set in a kettle of boiling water and stir constantly until thick, remove from the fire, add butter, and when cold thin with sweet cream and pour over the cabbage.
Cabbage Salad No. 2: chop the cabbage.
Cabbage Salad No. 2 dressing: set the vinegar to boil, then stir in the butter, egg, sugar, milk and salt.
Cabbage Salad No. 2: when thick, pour the dressing over the cabbage.
Celery Salad: cut the celery into bits half an inch long and set on ice while preparing the dressing.
Celery Salad dressing: rub the egg yolks to a smooth paste, adding the salt, pepper, sugar, mustard and oil by degrees, then beat the raw egg to a froth and stir it in, then add the vinegar.
Celery Salad: the dressing must be cold when poured over the celery; in hot weather stir a lump of ice in it for a few minutes, then remove and pour at once over the salad.

Nutrition, whole recipe (rough)

870Calories

54 gProtein

58 gFat

35 gCarbs

Counts 16 of 17 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions

Ingredient	Portion assumed	kcal
Chicken	100g cooked	165
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Cheese	1 oz (28g) cheddar	113
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Chili	1 tsp (2.7g)	8
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Cayenne	1 tsp (1.8g)	6
Vinegar	1 tbsp (15ml) distilled	3
Mustard	1 tsp (5g) yellow	3
Salt	1 tsp (6g)	0
Salad	not in our table	0

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

By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog]. 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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Mustard + celerytop 2% of all pairs

Smell alikemoderate

Cooked together4,169 recipes

Shared aroma: guaiacol (smoky, sweet).
Pepper + lemontop 3% of all pairs

Smell alikestrong

Cooked together27,047 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Celery + lemontop 3% of all pairs

Smell alikestrong

Cooked together3,467 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Celery + peppertop 5% of all pairs

Smell alikestrong

Cooked together16,012 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Vinegar + mustardtop 7% of all pairs

Smell alikemoderate

Cooked together14,067 recipes

Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs: Egg yolks and whole eggs thicken the dressings as they cook, giving a smooth custard-like body.
Vinegar: Provides acidity that sharpens the dressing and balances the richness of butter and eggs.
Butter: Adds fat and richness, giving the cooked dressings a smooth, rounded mouthfeel.
Sugar: Adds sweetness that balances the sharpness of the vinegar and lemon juice.
Sweet cream: Thins the cooked dressings and adds moisture and richness.
Chicken: Forms the main body of the salad, supplying the substance that the dressing coats.

The step that matters

Cooking the egg dressings. Egg dressings thicken as the egg proteins set, but they curdle or turn grainy if overheated. Keep the heat gentle, stir constantly, and remove them once thick.

Swap the celery

How well each one fits the dish's main ingredients (butter, vinegar, mustard, chicken, sugar, pepper, lemon):

Tarragonfits better
Thymefits about as well
Dillfits about as well
Celerythe original

Fit is the average pairing score against butter, vinegar, mustard, chicken, sugar, pepper, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Salads and Salad Dressings