A Fricassee of Chicken (Ceylon style)
From Allied cookery, 1916
To obtain coconut cream, scrape 3 fresh coconuts finely, add 3 pints of water, stir, strain, and let stand for 3 hours.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 17. The excerpt below is the record exactly as published.
A FRICASSEE OF CHICKEN (Ceylon style) Cut 2 good-sized chickens in 8 pieces. Season with salt and pepper; put in a saucepan with about I quart of cocoanut milk ; add to this a little 52 A.llied CooKery 53 cinnamon, yi teaspoon fresh coriander, X tea- spoon of powdered saffron, a little red pimento, and boil until tender; at the last minute thicken the sauce with 4 yolks of eggs mixed well with yi pint cocoanut cream
Cook this with the app: pantry check, scaling, and the assistant.