Dish for an Invalid
From The St. Mungo cookery book, 1904
Recipe by Emma M. Millar, 14 Fettes Row, Edinburgh.
Presented as published in 1904. 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 St. Mungo cookery book (1904) by Jean Lambie, page 74. The excerpt below is the record exactly as published.
DISH FOR AN INVALID. Take about 2 oz. of the breast of roast fowl, mince very fine, season lightly with salt and pepper. Boil i oz. of macaroni first in water until soft, cut into small slices and boil in teacupful of milk for 10 minutes, stir in the minced fowl, beat up an egg
Cook this with the app: pantry check, scaling, and the assistant.