Deviled Chicken

Name: Deviled Chicken
Yield: 2 servings
Ingredients: Two cups of finely-chopped cooked chicken; 2 tablespoons of chopped parsley; 2 tablespoons of butter; 2 tablespoons of bread crumbs; 3 drops of onion extract; % cup of cream; 2 hard-boiled eggs; salt and pepper to taste

From The Henderson cook book, 1914

Serves 2

Seasonings like curry powder or paprika can be added.

Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 25. The excerpt below is the record exactly as published.

DEVILED CHICKEN. Two cups of finely-chopped cooked chicken, 2 tablespoons of chopped parsley, 2 tablespoons of butter, 2 tablespoons of bread crumbs, 3 drops of onion extract, % cup of cream, 2 hard-boiled eggs, salt and pepper to taste

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