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Breast of Chicken
From Handbook of practical cookery, 1886
Serves 1
Presented as published in 1886. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 188. The excerpt below is the record exactly as published.
Breast of Chicken. — One side from the breast of a chicken, one half ounce butter
Cook this with the app: pantry check, scaling, and the assistant.