Ingredients:
- Chicken: cooled boiled chicken, shredded, 1 pint
- 1 pint celery
- French Dressing (see recipe linked below)
- Boiled Dressing (see recipe linked below)
- Filberts if desired - about 1/2 pound per chicken
Preparation:
Shred cold boiled chicken, and measure one pint chicken and one pint celery; season with French dressing as below, and keep on ice until ready to serve.If you like filberts in the salad, pour boiling water on them; let them stand a short time, then throw them into cold water; remove the skins, break into halves; put into salad before you pour on the boiled dressing.
For a company of seventy-five, use six chickens, and six times both recipes for dressing, and three pounds of filberts.
MRS. T. H. B. BEALE.
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.
