Dressing for Chicken
From The new Kentucky home cook book, 1884
Serves 4
Presented as published in 1884. 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
- one pint of the soup
- one table-sjDOonful of butter
- one tea-spoonful of flour
- four hard-boiled eggs chopped fine
Method
Rub butter and flour together, add to the soup, and let it boil for five minutes.
Cut up the chicken, place it in a dish, and pour the dressing over it.
Serve hot.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 9. The excerpt below is the record exactly as published.
DRESSING FOR CHICKEN. Take one pint of the soup, one table-sjDOonful of butter and one tea-spoonful of flour rubbed together, four hard- boiled eggs chopped fin
Cook this with the app: pantry check, scaling, and the assistant.