Hawaiian/Polynesiandinner

Hawaiian Chicken

Name: Hawaiian Chicken
Cuisine: Hawaiian/Polynesian
Ingredients: a fat young fowl; a pint of cooked luau; the cream of one cocoanut; pepper and salt, the latter very carefully.

From High living, 1904

Prepare cocoanut cream by grating the meat and heating it with milk, then squeezing out the juice.

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 High living (1904) by Linie Loyall McLaren,, page 18. The excerpt below is the record exactly as published.

HAWAIIAN CHICKEN — Cut up a fat young fowl, as if for fricassee, put it in a saucepan and cover with water ; simmer until tender. The Hawaiian recipe calls for a pint of cooked luau to be added to the chicken at this point, but spinach which has been boiled and drained is a palatable substitute. When the chicken and spinach have boiled five minutes, add the cream of one cocoanut. Just bring to a boil and remove from the fire ; add pepper and salt, the latter very carefully

Cook this with the app: pantry check, scaling, and the assistant.