Maryland Chicken
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Serve with cream sauce.
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 9. The excerpt below is the record exactly as published.
Maryland Chicken. Singe, remove fine feathers, cut into pieces for serving, wipe, season with salt and pepper, dip in eggy roll in fine cracker crumbs; put pieces into a buttered dish and bake one hour, basting very^^often with one-third cup butter and one cup water
Cook this with the app: pantry check, scaling, and the assistant.