Creamed Chicken
From Durham cook book ..., 1921
Recipe by Mrs. R. E. L. Skinner.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 5. The excerpt below is the record exactly as published.
CREAMED CHICKEN. Make one cup cream sauce. Prepare two cups diced cooked chicken, add sauce, season, simmer ten minutes. White or cream sauce. Put one tablespoon each of butter and flour in saucepan over fire. When mixed, without browning, add one-half teaspoonsful salt, one-fourth teaspoon- ful white pepper, then gradually, one cup hot milk. Stir until smoothly thick- ened and simmer three minutes. — Mrs. R. E. L. Skinner. TO BREAD CHOPS. Have chops about one inch thick. After freeing chops from any adhering bits of fat or bone, dip into the egg and then into finely rolled bread crumbs. When breaded, put the chops carefullv into frying- pan in which the fat is sufficiently hot to give off" a blue smoke, broAvn quickly on one side, then on the other, cover and lower gas under pan, and let cook through slowly. — Mrs. R. E. L. Skinner. 10 USE DAN VALLEY SUPERLATIVE FLOUR KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc. HOW TO COOK BIRDS. Let the birds be dressed and put in salt water at least 24 hours to tender them. Drain them, dip in flour, pepper and salt, enough fat to come up around the birds. Backs on top, cover and let them steam. When brown on toi), rook .slowly and a long time. W|Jien done, take up the birds and keep them warm. Drain off all but about two tablespoonfuls of the fat, put in one tablespoonful flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.