{"id":7198,"slug":"chicken-salad-for-twenty-people","title":"CHICKEN SALAD FOR TWENTY PEOPLE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Two large chickens","Salt","White pepper","Celery (half as much as chicken)","Six hard-boiled eggs","Four tablespoons chicken-fat","One tablespoon best prepared mustard","Two teaspoons mustard seed","Two teaspoons celery seed","Two tablespoons white sugar","One cup white wine vinegar","One pint mayonnaise","Lettuce leaves","Olives (optional)"],"ingredients_norm":["chicken","salt","white pepper","celery","hard boiled egg","chicken fat","best prepared mustard","mustard seed","celery seed","white sugar","white wine vinegar","mayonnaise","lettuce leaf","olive"],"steps":["Boil two large chickens in enough water to cover them, add salt while boiling; when very tender remove from the fire and allow the chickens to cool in the liquor in which they were boiled, when cold skim off every particle of fat, and reserve it to use instead of oil.","If possible boil the chickens the day previous to using.","Now cut the chickens up into small bits (do not chop), cut white, crisp celery in half inch pieces, and sprinkle with fine salt, allowing half as much celery as you have chicken, mixing the chicken and celery, using two silver forks to do this.","Rub the yolks of six hard-boiled eggs as fine as possible, add one-half teaspoon of salt, white pepper, four tablespoons of chicken-fat that has been skimmed off the broth, adding one at a time, stirring constantly, one tablespoon of best prepared mustard, two teaspoons each mustard seed and celery seed, and two tablespoons of white sugar; add gradually, stirring constantly, one cup of white wine vinegar.","Pour this dressing over the chicken and celery and toss lightly with the silver forks.","Line a large salad bowl with lettuce leaves, pour in the salad and garnish the top with the chopped whites of six hard-boiled eggs; pour a pint of mayonnaise over the salad just before serving.","A neat way is to serve the salad in individual salad dishes, lining each dish with a lettuce leaf, garnish the salad with an olive stuck up in the center of each portion.","The bones of the chicken may be used for soup, letting them simmer in water to cover for three hours."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"20 people","yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w46:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5c34e62aee3beef2dbe40c5de53844d7efe80b9a73a4b49c689e8423872f3033","created_at":"2026-08-02T16:58:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/chicken-salad-for-twenty-people"}