Chicken Loaf
From The home cook book, 1905
Serves 2
Serve on a platter when set.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 71. The excerpt below is the record exactly as published.
CHICKEN LOAF Boil a fowl till the meat is ready to fall from the bones. Salt while boiling. Take from its liquor, and while you are picking out the bones let the liquor boil down so that it measures not more than three cups. To this add quarter of a box of gelatine which you have already soaked and softened. Round the bottom of a mold or bowl lay two hard-boiled eggs
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