Cream of Chicken
From The art of cookery, 1899
Serves 4
May be varied by the addition of a cup of celery stock or a teaspoonful of minced parsley.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 51. The excerpt below is the record exactly as published.
Cream of Chicken. — Cook together in a sauce-pan one tablespoonful of butter and two tablespoonfuls of flour. Add two cups of chicken broth and simmer five minutes. Pour in two cups of thin sweet cream
Cook this with the app: pantry check, scaling, and the assistant.