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    "Delaware Chicken Salad


    Source of Recipe


    ---The Thirteen Colonies Cookbook, Mary Donovan et al [Montclair Historical Society:Montclair NJ] 1975 (p. 146)

    Recipe Introduction



    [OUR NOTE: If you don't have time to cook a whole chicken, canned chicken (like tuna) or pacakged (unflavored) cooked chicken will do. Serve with soda crackers, potato rolls, or french bread.]

    List of Ingredients





    A well-made chicken salad is as elegant a dish as can be made. Ladies from Delaware vies for the best receipt and then often kept it a guarded secret.
    Take a boiled chicken; skin, bone, and cut it up in pieces (not too small). Cut up celery, about half the amount of chiken. Mix the chicken and celery together and put the dressing on it just before serving. "This dressing is enough for several hens."

    Dressing
    Beat all of the following ingredients together until smooth. (Today this can be done in a blender.) "If the seasoning does nto seem sifficient add mroe, as it requires to be seasoned very high."
    4 hard-boiled eggs
    3 gills rich cream (1 gill equals 1/2 cup)
    1 1/2 gills salad oil, or oil from the chicken
    1 gill good cider vinegar
    2 teaspoons mustard
    1/2 teaspoon cayenne
    2 teaspoons sugar
    4 egg yolks, well beaten
    Salt and pepper to taste

    Recipe



    If you don't have time to cook a whole chicken, canned chicken (like tuna) or pacakged (unflavored) cooked chicken will do. Serve with soda crackers, potato rolls, or french bread.]


    mix all together

 

 

 


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