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Chicken Stew
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
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 18. The excerpt below is the record exactly as published.
Chicken Stew. — Cook the fowl in the same manner as for fricassee. When the meat is tender remove it from the water and serve with a sauce prepared with the liquid in which the meat was boiled. To one pint of liquid allow the following ingredients : One tablespoonful butter, two of flour, and one of parsley, if desired ; one-half teaspoon- ful of salt and one-quarter of pepper
Cook this with the app: pantry check, scaling, and the assistant.