Fricasseed Chicken
From Blue Ribbon cook book, 1905
Good served with halves of hot biscuits.
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 24. The excerpt below is the record exactly as published.
Fricasseed Chicken—Prepare according to directions above. Half cover with boiling water and cook slowly till tender. Remove chicken and saute. Reduce stock and thicken. A little cream may be added.
Cook this with the app: pantry check, scaling, and the assistant.