Boiled Fowl
From Blue Ribbon cook book, 1905
It is not desirable to stuff a boiled fowl. A steamed bird retains its flavor better.
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 24. The excerpt below is the record exactly as published.
Boiled Fowl—Dress, clean, and truss a 4 pound fowl, place on rack ina kettle, barely cover with boiling water, cover, and cook slowly until tender, turning occasionally. Add salt the last hour of cooking.
Cook this with the app: pantry check, scaling, and the assistant.