Boiled Chicken
From The new practical housekeeping, 1890
Serves 2
For a French Roasty, dredge with salt, rub with soft butter, and dredge with flour.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 458. The excerpt below is the record exactly as published.
pint and a half dry bread-crumbs, four tablespoons warm milk, half cup butter, level tablespoon salt, teaspoon each chopped parsley, white pepper, and summer savory, half teaspoon each powdered sage and mar- joram and yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.