Boiled Chicken
From The bride's cook book, 1915
Serves 4
This method retains more nutrients and flavor.
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 55. The excerpt below is the record exactly as published.
BOILED CHICKEN Clean, wash and stuff as for roasting. Baste a floured cloth around each, and put into a pot with enough boiling water to cover them
Cook this with the app: pantry check, scaling, and the assistant.