Chicken Tea
From Paper-bag cookery, 1911
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 35. The excerpt below is the record exactly as published.
Chicken Tea. — Cut up half a fresh fowl. Break up the bones with a chopper. Place in paper-bag. Add two tablespoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.