Chicken Dressing

Ingredients

• 2 loaves bread
• 4 eggs (well beaten)
• 1 cup milk
• 2 tbls. butter
• 1/2 cup celery (chopped fine)
• 1 large onion (chopped fine)
• 1 cup fresh corn meal (scalded)
• 1/8 t-spoon black pepper

Method

1. 1

   Place mixture in pan (bread crumbled) and pour over chicken broth, which has been cooled.

2. 2

   Mix thoroughly to right consistency.

3. 3

   Bake and serve with chicken.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 75. The excerpt below is the record exactly as published.

CHICKEN DRESSING. 2 loaves bread. 4 eggs (well beaten). 1 cup milk. 2 tbls. butter. 1/2 cup celery (chopped fine). 1 large onion (chopped fine). 1 cup fresh corn meal (scald- i/? t-spoon black pepper, ed). Place above mixture in pan (bread crumbled) and pour over it the chicken broth, which has been cooled. Mix thoroughly to right consistency. Bake and serve with chicken. Mrs. Joseph M. Wusthoff, Secretary Pioneer Society. CHICKEN A LA KING. NO 1. Breast of chicken. 3 cups milk. 1/2 cup flour. 14 grated onion. 1 minced green pepper. I14 cups mushrooms. Salt. Paprika, Place above ingedients in sauce pan; stir until flour is dis- solved and bring to boil. Add chicken diced, parboiled mushrooms and seasonings. Cook 10 minutes. Mrs. Harry L. Wills. 142 ATLANTA WOMAN'S CLUB COOK BOOK FRIED CHICKEN (SOUTHERN STYLE). Dress a young chicken weighing 1 14 to 2 pounds. Cut in pieces and wash in cold water. Drain and set in ice box or cool place from six to twelve hours. When ready to cook, salt and pepper to taste. Roll each piece of chicken in flour until covered nicely. Put in hot fat over moderate fire ; turn once or twice until a golden brown. Place chicken on platter, drain off fat, leaving about two tbls. Into this sprinkle 1 tbls. flour. Let brown, then add 1 cup of boiling water (with little milk added), stirring con- stantly. Cook 3 or 4 minutes, adding a little salt. Can be poured over chicken, but is usually put in a separate dish and served on rice cooked so each grain is separate. Mrs. J. A. Carlisle. CHICKEN PIE (Southern Style). 1 chicken. 2 cups milk. 2 cups broth. 1/2 cup butter. 1/3 t-spoon black pepper

Cook this with the app: pantry check, scaling, and the assistant.