Frenchdinner
Chicken Fricassee
From The bride's cook book, 1915
Serves 4
A comforting dish perfect for any occasion.
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 55. 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 one cup or more hot milk, thicken with barley flour dissolved in cold water. Season well
Cook this with the app: pantry check, scaling, and the assistant.