Picnic
Chicken salad
Marion Harland’s original method for Chicken salad, retained as a source transcription for modern discovery.
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.
- With two cupfuls of this meat mix a cupful of celery cut into dice.
- Sprinkle all with salt and pepper.
- Into three tablespoonfuls of oil stir a tablespoonful of vinegar.
Historical transcription
Source method
- 1
Cut cold, boiled chicken into small dice. With two cupfuls of this meat mix a cupful of celery cut into dice. Sprinkle all with salt and pepper. Into three tablespoonfuls of oil stir a tablespoonful of vinegar. Pour this over the chicken and celery and toss until well mixed. Line a chilled bowl with crisp lettuce leaves, fill with the chicken salad and pour mayonnaise dressing over all.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.