Chicken Baked in Milk
From Keep the war foods cooking, 1918
Length of cooking depends upon age of fowl but any age will be made tender cooked in this way.
Presented as published in 1918. 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 Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 1. The excerpt below is the record exactly as published.
CHICKEN BAKED IN MILK. Roll a disjointed chicken in flour, brown quickly in greased skillet and put in casserole. Blend two tablespoons flour with fat in skillet, add slowly 3 cups milk and cook until slightly thickened. Pour over chicken. If milk does not come to tcp of chicken add more. Cook in oven BELOW the boiling point until tender. Salt
Cook this with the app: pantry check, scaling, and the assistant.