gluten-freenut-freesoy-freefish-freeshellfish-free
Creamed Chicken
From Twentieth century home cook book, 1905
Serves 1
Use a plain mould for best results.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 75. The excerpt below is the record exactly as published.
CREAMED CHICKEN. Pound the white flesh of a chicken to a pulp in a mortar, pass it through a sieve, again place into a mortar and work into it the yolks of four eggs, a little shallot and mix well. Butter a plain mould well, cut some truffles
Cook this with the app: pantry check, scaling, and the assistant.