Chicken and Turnip-tops
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 316. The excerpt below is the record exactly as published.
Chicken and Turnip-tops. — Put a fowl into a pot of cold water, and let it boil so thoroughly that the bone may be slipped out with ease. Boil gently for six hours ; a half-hour be- fore the time for serving it, throw in the turnip-tops. Let them boil until done ; then place the fowl in the mid- dle of a flat meat-dish, and garnish it with the salad. As an indispensable accompaniment, there must be corn- dodgers boiled likewise in the same pot, or corn -bread baked in small pone
Cook this with the app: pantry check, scaling, and the assistant.