nut-freesoy-freefish-freeshellfish-free

Cream de Volaille

Name: Cream de Volaille
Yield: 6 servings
Ingredients: One boiled chicken; 1 loaf of bread; 1 teaspoon of onion juice; 1 tablespoon parsley; 1 tumbler of cream; 5 eggs; 1 teacup of butter; ^ pound fresh pork; % pound salt pork; mace and red pepper

From Kentucky receipt book, 1903

Serves 6

Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 107. The excerpt below is the record exactly as published.

Cream de Volaille. One boiled chicken, 1 loaf of bread, 1 teaspoon of onion juice, 1 tablespoon parsley, 1 tumbler of cream, 5 eggs, 1 teacup of butter, ^ pound fresh pork, % pound salt pork; mace and red pepper

Cook this with the app: pantry check, scaling, and the assistant.