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Barbecued Chicken
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 39. The excerpt below is the record exactly as published.
BARBECUED CHICKEN Prepare the chickens as for broiling; lay them in a dripping pan with the skin side up; season with pepper and salt and put in a hot oven. Cook for about three quarters of an hour, basting oc- casionally with butter
Cook this with the app: pantry check, scaling, and the assistant.