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Chicken Hash
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 3
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 17. The excerpt below is the record exactly as published.
Chicken Hash. — Remove the meat from the bones of cold stewed chicken, cut into small pieces, putting these in the gravy. Set on the fire with milk enough to cover ; add butter
Cook this with the app: pantry check, scaling, and the assistant.