vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Capon
From Miss Parloa's kitchen companion, 1887
Serves 6
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 154. The excerpt below is the record exactly as published.
Boiled Capon. The capon should be cleaned and trussed as directed for poultry and game. Stuff the crop and body with three cupfuls of boiled rice, which has been mixed with a table-spoonful each of salt and butter, half a teaspoon- ful of pepper, and two well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.