Capon Preparation
From The spirit of cookery, 1895
This method indicates the capon is plain-boiled and should be eaten with concentrated broth.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 306. The excerpt below is the record exactly as published.
plain-hoilcd capon is by French cooks called chapon Q,io gros sel, because they put a pinch of crystallized rough salt
Cook this with the app: pantry check, scaling, and the assistant.