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Picnic
Chicken Salad Dressing
Chicken Salad Dressing from the 1910 table, preserved for modern discovery with its original citation.
PicnicLunchStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
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What you’ll need
Ingredients
- ½ cup rich chicken stock
- ½ cup vinegar
- Yolks 5 eggs
- 2 tablespoons mixed mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
- Few grains cayenne
- ½ cup thick cream
- ⅓ cup melted butter
Make it happen
Directions
- 1
Reduce stock in which a fowl has been cooked to one-half cupful. Add vinegar, yolks of eggs slightly beaten, mustard, salt, pepper, and cayenne. Cook over boiling water, stirring constantly until mixture thickens. Strain, add cream and melted butter, then cool.
Nutrition pending
No invented nutrition numbers.
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