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Escalloped Chicken
From The national course in home economics, 1917
Serves 2
Mrs. Minnie Amphlett
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 79. The excerpt below is the record exactly as published.
ESCALLOPED CHICKEN. To a pint of boiling hot cream add one tablespoon of flour, mix until smooth; season with pepper and salt; scatter a few bread-crumbs in dish, then a layer of seasoned chicken cut as for salad, then a layer of cream dressing; put two layers each, then bread-crumbs and small pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.