Canned Chicken
From The Cook County cook book, 1912
Serves 4
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 181. The excerpt below is the record exactly as published.
CANNED CHICKEN.— Joint the chicken as for fricasee, cover with cold water, and bring slowly to the boil. Simmer until ten- der, but not broken. When done, add salt to the liquor
Cook this with the app: pantry check, scaling, and the assistant.