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Canned Fried Chicken, Duck or Wild Game
From The art of German cooking and baking, 1922
Serves 6
Recipe appears to be incomplete.
Presented as published in 1922. 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 art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 174. The excerpt below is the record exactly as published.
pepper to taste Preparation: Dress the chickens, cut into desirable pieces, wash and pack into Economy jars. Salt and pepper to taste, pour on cold water to fill the jars, close them and boil in a wash boiler with cold water enough to cover the jars by 1 inch. Cover the bottom of the boiler with several thicknesses of cloth. Put the cover on the boiler and boil for 3 hours. When cold, take out the jars and store them in a cool place. No. 106— CANNED SALMON OR OTHER LARGE FISH. Preparation: Dress and wash the fish and remove the backbone. Cut it into pieces that will go into a jar, sprinkle with salt and pepper and fill the jars with cold water. Close the jars and boil them in a boiler as before for 3 hours. When cold, store them in a cool place. No. 107— CANNED FRIED CHICKEN, DUCK OR WILD GAME. Chicken Water Butter lor frying Salt
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