Maryland Chicken
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 66. The excerpt below is the record exactly as published.
Maryland Chicken Dip stewed chicken in flour, egg and fine crumbs. Place in a dripping pan with pieces of salt pork or chicken fat. Cover and bake 30 minutes
Cook this with the app: pantry check, scaling, and the assistant.