Picnic
Chicken Salad Dressing
Chicken Salad Dressing from the 1910 table, preserved for modern discovery with its original citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.