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Chicken Goulash
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. E. D. Kelley, Winnetka, 111.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 187. The excerpt below is the record exactly as published.
CHICKEN GOULASH.— Boil the fowl in the usual way. When tender, take out, remove the bones and put them back into the liquor; cook 3^ hr. land again remove them. Cut the chicken in small bits or cubes (keeping out the liver, heart and gizzard). Put the chicken in the liquor, add ^ can of tomatoes or 6 w^hole ones, salt, pepper, speck of sugar, and butter
Cook this with the app: pantry check, scaling, and the assistant.