Baked Chicken
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 78. The excerpt below is the record exactly as published.
BAKED CHICKEN. Take a plump fowl, dress and lay In cold salt water for one-half hour, then put in pan, stuff and sprinkle well with salt and pepper; lay a few slices of fat pork on to keep moist
Cook this with the app: pantry check, scaling, and the assistant.