Chicken Friccassee
From The Carbon County cook book, 1926
Presented as published in 1926. 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 Carbon County cook book (1926), page 36. The excerpt below is the record exactly as published.
Chicken Friccassee. Cut up the chicken and sprinkle with salt the night before (this helps to make it tender), roll in flour and fry in hot fat to a light brown, then put in kettle and boil with very little water
Cook this with the app: pantry check, scaling, and the assistant.