Fricassee Chicken
From Purity flour cookbook, 1917
Garnish with toast.
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 Purity flour cookbook (1917) by E. Warner, page 53. The excerpt below is the record exactly as published.
FRICASSEE CHICKEN 1 year-old chicken. 1 tablespoon butter. 1 teaspoon lemon juice. i teaspoon celery salt. Dress, wash and cut up the chicken as directed. Purity Flour and brown in butter. Cover with boil meat, reduce the stock to 1 pint to be used for sauce, seasonings. Stir while cooking together. Add the until sm'ooth. Add the scalded cream, pour this "^lo pieces of chicken on a hot platter, garnish with toast 2 tablespoons Purity Flour. 1 cup cream. ,1 egg. J teaspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.