Boiled Chicken
From Home dissertations, 1891
Boil gently for about four hours for best results.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 89. The excerpt below is the record exactly as published.
BOILED CHICKEN. Carefully pluck and draw a tender chicken, singe it, wipe it with a wet towel, cut off the head and feet, and truss it for boiling; put the chicken over the fire in sufficient water to cover it, with a level tablespoon of salt and a teaspoon of peppercorns or a small red pepper
Cook this with the app: pantry check, scaling, and the assistant.