From a 19th century recipe for chicken salad for 200
Ingredients:
- 30 chickens, cooked and cut medium fine
- 50 heads of celery
- 2 gallons of good strong vinegar
- 3 pounds of light brown sugar
- 10 cents worth of yellow mustard (1894 prices!)
- 3 pounds of butter
- 4 dozen eggs, boiled hard
Preparation:
Chop whites, and cream yolks with butter. Boil vinegar and sugar together, and skim; add the creamed butter and yolks; also, mustard, salt and pepper to taste; let stand until cold; then pour over the celery and chicken; mix thoroughly, and add the whites of eggs. If unable to get celery, use crisp cabbage, with ten cents worth of celery seed. If you use celery seed, boil it in the vinegar.Recipes 1894 Style | Salads 1894 Style
Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.
