Boiled Fowl
From Scientific cooking with scientific methods, 1911
Serves 4
A small cube of salt pork is nice cooked with it.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 58. The excerpt below is the record exactly as published.
Boiled Fowl. Pluck, singe, draw and wash the fowl. Tie up in cheesecloth and place on trivet to keep it from catching on bottom of the kettle in which it is cooked. Put enough boiling water in the kettle to about half cover the chicken. Turn occasionally, and cook slowly until tender. Add salt enough to the water in which you are cooking to taste agreeable and a little pepper. A small cube of salt pork
Cook this with the app: pantry check, scaling, and the assistant.