Baltimore Chicken
From Council cook book, 1908
Presented as published in 1908. 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 Council cook book (1908), page 21. The excerpt below is the record exactly as published.
Baltimore Chicken. Cut chicken in pieces for serving, sprinkle with salt and pepper, dip in egg and cracker crumbs. Ar- range in baking pan and cook in hot oven from twenty to thirty minutes
Cook this with the app: pantry check, scaling, and the assistant.