Colb Creme be Uolaille
From Gas cookery, 1885
Presented as published in 1885. 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 Gas cookery (1885) by Helen Edden, page 19. The excerpt below is the record exactly as published.
Colb Creme be Uolaille. Ingredients. — y? lb. cold boiled Chicken, i gill of Supreme or Bechamel Sauce, 2 tablespoonsful of Aspic Jelly, a little Cayenne Pepper and Salt, 1 oz. Butter
Cook this with the app: pantry check, scaling, and the assistant.