Chicken Fricassee
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 69. The excerpt below is the record exactly as published.
Chicken Fricassee. — Clean and disjoint chicken. Wipe each piece. Put in pot, cover with boiling water and simmer till tender. To the liquor add 1 cup or more hot milk, and thicken with flour dissolved in cold water
Cook this with the app: pantry check, scaling, and the assistant.