Frenchdinner
Chicken Fricassee
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 66. The excerpt below is the record exactly as published.
Chicken Fricassee Wash the fowl and cut in pieces for serving, rub well with a soft cloth moistened in vinegar, and sprinkle with salt and pep- per. Roll the pieces in flour and brown in fat. Pour over it 1 cupful of boiling water or warm cream. Cover, set in the oven and bake until the meat is tender. Smothered Chicken Split two young chickens through the backs, wash and season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.