Americandinner
Chicken Stew with Biscuit
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 193. The excerpt below is the record exactly as published.
CHICKEN STEW WITH BISCUIT.— Boil the chicken same as for fricasee, then take it out. Put it in a frying-pan with butter and let brown on both sides, pour in the gravy left in the kettle. Let come to a boil, thicken. Break .open some cream biscuits
Cook this with the app: pantry check, scaling, and the assistant.