Cream of Chicken
From The home science cook book, 1902
Can be made thinner with tapioca or sago.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 34. The excerpt below is the record exactly as published.
Cream of Chicken. In one pint of chicken stock cook one-fourth cup of chopped celery and onion for fifteen minutes, or season with ceiery salt and onion juice. Mix the stock with an equal quantity of hot white sauce. Season, strain, and serve. For a garnish use fine chopped parsley or yolks of hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.