Chicken Fricassee
From The Fredericksburg home kitchen cook book, 1921
Ribs of a young calf can be prepared the same way.
Presented as published in 1921. 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 Fredericksburg home kitchen cook book (1921), page 8. The excerpt below is the record exactly as published.
Chicken Fricassee. Put a chicken, cut into joints, in enough boiling water to cover, add salt and let simmer slowly until tender. Melt 2 tablespoons of butter; add flour, then — 28 — the chicken stock, a little nutmeg and the yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.