Boiled Fowl, Capon, or Chicken
From Boston Cooking-School cook book, 1896
Serves 4
The cooked fowl may be used in any recipe calling for cooked chicken.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 142. The excerpt below is the record exactly as published.
BOILED FOWL, CAPON, OR CHICKEN Dress, clean, and truss fowl (p. 331). Tie in cheesecloth, place on trivet in kettle, and add boiling water to half cover fowl. Cook slowly, covered, until tender, turning occasionally. Add salt the last hour of cooking.
Cook this with the app: pantry check, scaling, and the assistant.