Throwback Thursday – January 9 – Cooking from the 1800s – English Walnut Chicken Salad

Join us on our journey of creating 1800 and early 1900 recipes in a modern farmhouse kitchen. And learn to cook out of a cookbook from when my Great Great Grandmother was providing for her family. As we create, know that most recipes do not list out all of the ingredients and at the time, there were no temperature gauges on ovens or stoves.

This recipe called for chicken liquor. I have searched high and low for what this is. The best that I could do is to substitute cooking wine mixed together with chicken bouillon.

I love that we have found many recipes that are similar to the recipes we create nowadays. For instance, this recipe reminds me of a current chicken salad sandwich recipe. And even has that “healthy” feel by using lettuce leaves as a “wrap” too.

Here are the calculations of Pint to Cup. 1 pint = 2 cups, and a 1/2 pint is 1 cup.

Print Recipe

English Walnut Chicken Salad

Course: Main Course

Cuisine: American

Keyword: salad, wrap

Ingredients

• 24 English Walnut
• 1 pint cold cooked chicken
• 1 onion, sliced
• 1 pint celery sliced
• sprig parsley
• chicken liquor because this is an ingredient that you can no longer find on the market, we added 2 tbsp of cooking wine and 1 tsp of chicken bouillon in its stead.
• 1 cup mayonnaise

French Dressing

• 1 tbsp Vinegar
• 4 tbsp Olive Oil
• 1/4 tsp salt
• 1/8 tsp pepper

Instructions

Directions for Chicken Salad

• Take 1 pint of chicken and 1 pint of celery and mix in a bowl. Set aside
• Parboil the walnuts long enough to remove the skins.
• In the boiling water, add onion, parsley, and chicken liquor. (Because we can not find chicken liquor, we added 2 Tablespoons of cooking wine and a tsp of chicken bouillon. )
• Once at a boil, remove and drain, remove the walnut skins and stir the nuts/onion mixture in with the chicken and celery.
• pour 1 cup of the french dressing over the new mixture.
• Refrigerate for 1 hour
• Stir in 1 cup (1/2 pint) of Mayonaise and stir well.
• Serve on lettuce leaves to make a shell.

Directions for French Dressing from the recipe

• Put the salt and pepper into a bowl.
• Add oil. Stir well.
• Add vinegar and blend well.
• You can add water to delude the strength of the vinegar.

Notes

English-Walnut-and-Chicken Salad. For this salad there will be required 24 English walnuts, onion, parsley, chicken liquor, celery, cold cooked chicken, French dressing, and mayonnaise. Take 1 pint chicken and 1 pint celery cut into dice, and parboil the English walnuts long enough to remove the skins. In boiling the nuts, add a slice onion, a spring parsley, and a little chicken liquor, then drain, remove the brown skins, and mix them with the celery and chicken. Pour over this a cupful French dressing and put in the refrigerator for an hour or more. At serving time stir 1/2 pint mayonnaise into this. Make shells of crisp lettuce leaves, put a tablespoonful salad into each and a teaspoonful mayonnaise on top, and serve.

French Dressing.

• 1 tablespoonful vinegar,
• 4 tablespoonfuls olive oil,
• 1/4 teaspoonful salt,
• 1/8 teaspoonful pepper.

Put the salt and pepper in the salad bowl, or in a small bowl if the sauce is to be served separately. Add a little oil, stir well, then gradually add the remainder of the oil, beating constantly. Last of all stir in the vinegar, which should be diluted with water if very strong. This dressing may be modified to suit different vegetables.