Chicken Puree
From Tried favourites cookery book, 1909
Serves 2
Given in teaspoonfuls in cases of extreme weakness, it is wonderfully efficacious.
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 164. The excerpt below is the record exactly as published.
a very little salt, and boil 2 hoiix’s. Cool and skim. Chicken Panada. Take breast of chicken pounded smooth in moidar or bowl. Add teacupful bread crumbs soaked in warm ixiilk or in chicken broth. Mix well, add a little salt, and, if allowed, a pinch of mace. Seiwe in cup with spoon. / Chicken Puree. Joint the chicken, and stew gently with a veiy little salt till tender, in sufficient water to foi’m jelly when chicken is cooked
Cook this with the app: pantry check, scaling, and the assistant.