Chicken in Baskets
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 79. The excerpt below is the record exactly as published.
CHICKEN IN BASKETS. To three cups hot mashed potatoes add three tablespoons butter^ one teaspoon salt, yolks three eggs slightly, beaten, and enough milk to moisten. Shape in form of small baskets, using a pastry-bag and tube. Brush over with white of egg slightly beaten, and brown in oven. Fill with creamed chicken. Form handles for baskets of parsley. LABORATORY COOK BOOK. 149 CLUBHOUSE FISH BALLS. Boil one-half pound salt codfish until tender, changing the water once, that it may not be too salty. While the fish is hot pick it very fine so that it is feathery; it can not be done fine enough with a fork, and should be picked by hand. To two cups hot mashed potatoes add one-fourth cup milk or cream, two tablespoons butter,
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Cook this with the app: pantry check, scaling, and the assistant.