nut-freeegg-freesoy-freefish-freeshellfish-free
Boston Baked Chicken
From The Cook County cook book, 1912
Serves 1
Any tough, old fowl may be prepared in this manner.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 179. The excerpt below is the record exactly as published.
BOSTON BAKED CHICKEN.— Clean, joint, and prepare a chicken as for frying. Season 3^ cup flour, with pepper, salt and celery salt. Roll the chicken in the flour and pack closely in a bean jar or a baking-pan with a tight-fitting lid. Pour 2 cups of boiling water over and dot with lumps of butter
Cook this with the app: pantry check, scaling, and the assistant.