Cold Chicken Pie
From What to eat, how to serve it, 1891
Make this pie the day before it is to be eaten.
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 38. The excerpt below is the record exactly as published.
Cold Chicken Pie. Potato Salad. Cold Bread. Gingerbread. Cocoa. Cold Chicken Pie. — Stew a grown chicken until tender, putting it on in cold water, and cooking very slowly ; arrange the pieces in a deep pudding dish, laying in with them two hard-boiled eggs cut into slices ; pour over all a cupful of the gravy, which should be well seasoned ; cover the pie with a pastry crust, and bake in a moderate oven. Add to two cups of the remaining gravy a quarter- box of gelatine soaked in a little cold water, a small glassful of sherry, and a tablespoon- ful of vinega
Cook this with the app: pantry check, scaling, and the assistant.