Chicken Terrapin
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 40. The excerpt below is the record exactly as published.
CHICKEN TERRAPIN 1 chicken 1 cup chicken broth Salt and red pepper 1 cup cream 2 blades mace Vi pound butter 3 hard-boiled eggs 1 heaping tablespoon floiu 2 tablespoons currant jelly Boil the chicken and giblets; when tender, cool thoroughly; cut into small pieces a half inch square. Put into a saucepan with the seasoning, chopped eggs and other ingredients, rubbing the flour in the butter first. Simmer for about ten minutes; add the jelly and serve. CHICKEN AND OYSTERS 1 chicken Salt and pepper 2 ovmces butter 2 hard-boiled eggs 1 heaping tablespoon flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.