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Fricassee of Chicken
From The Blue grass cook book, 1904
Serves 1
Put celery in muslin.
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 Blue grass cook book (1904) by Minnie C. Fox, page 28. The excerpt below is the record exactly as published.
FRICASSEE OF CHICKEN E. D. P. 1 tender chicken, 1 teacupful of butter, 1 tablespoonful of floury 87 THE BLUE GRASS COOK BOOK 1 bunch of parsley, 1 saltspoonful of celery seed
Cook this with the app: pantry check, scaling, and the assistant.