Fried Spring Chicken with Rice
From Home dissertations, 1891
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 90. The excerpt below is the record exactly as published.
FRIED SPRING CHICKEN WITH RICE. Carefully pluck and singe a plump spring chicken, cut it in small pieces, removing the intestines without breaking them, and quickly brown it in a hot frying-pan with enough butter to prevent burning; season the chicken with salt and pepper; take care it is done in the thickest part before serving it; when the chicken is first put over the fire to cook, put a teacup of clean rice
Cook this with the app: pantry check, scaling, and the assistant.