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Chicken Pot Pie
From Temperance cook book, 1887
Serves 6
Potpie steamed is much nicer than boiled.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 38. The excerpt below is the record exactly as published.
CHICKEN Pox-PiE. Cut up a good sized chicken in all its joints; (one a year old is the best for this purpose), have ready a smooth pot, put in the chicken with cold water enough to cover; salt, and boil it till tender. Half an hour before the chicken is done, make the fol- lowing crust: One quart of flour, teaspoonful of salt, three tea- spoonfuls of Equity baking powder, rubbed through the flour, a piece of butter the size of an egg, sweet milk enough to make a soft dough
Cook this with the app: pantry check, scaling, and the assistant.