dinner
Chicken Cream
From Miss Cameron's cookery book, 1898
Serves 2
A delicate and creamy dish.
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 27. The excerpt below is the record exactly as published.
Chicken Cream. One fowl, £ pint panada (see Sauces) ; 3 eggs, \ pint cream, pepper, salt, and a dust of nutmegj, \ pint Bechamel sauce
Cook this with the app: pantry check, scaling, and the assistant.