I’m sometimes asked how I decide which hundred-year-old recipes to make. Often I make recipes that sound like something I think I might like; other times I select recipes because I’m intrigued by an unusual combination of ingredients or preparation methods.
This week, was a first. Another blogger’s post inspired me to select a particular hundred-year-old recipe.
I recently read Automatic Gardening and Real Gluten Free Food’s recipe for Cold Chicken Rice Salad – and thought, “I think that I’ve seen a similar recipe in a hundred-year-old cookbook.” Next thing I knew, I was making a 1919 recipe for Chicken, Rice, and Celery Salad.
Chicken, Rice, and Celery Salad has a nice texture, and is packed with flavor. Both a hundred years ago and now, this salad is perfect for a summer lunch or picnic.
Here is the original recipe:
When I made the recipe, I used some lettuce, but not an entire head. Similarly I used less mayonnaise than the old recipe called for.
Here’s the recipe updated for modern cooks:
Chicken, Rice, and Celery Salad
2 cups cooked chicken, chopped
1 cup cold long-grain cooked rice
1 cup celery, chopped
1 cup lettuce, shredded
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon paprika
Put chicken, rice, celery, and lettuce in a bowl, then gently mix together.
In a separate small bowl, stir together mayonnaise, salt, and paprika, then add to the chicken mixture and gently stir to combine.