Chicken with Parsnips
From Standard Paper-Bag Cookery, 1912
Serve with mashed potatoes, currant jelly, and beet greens.
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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 19. The excerpt below is the record exactly as published.
Chicken with Parsnips. — Wash, parboil and scrape a quart of tender parsnips. Split a Spring chicken down the back and lay in a buttered bag, skin side up. Ar- range the sliced parsnips around the chicken, sprinkle with salt and pepper, dot with bits of butter until a half cup has been used, and top with two or three thin slices of fat, salt pork. Put a half cup hot water
Cook this with the app: pantry check, scaling, and the assistant.