Minced Chicken with Green Peppers
From Chafing dish possibilities, 1898
Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 17. The excerpt below is the record exactly as published.
Minced Chicken with Green Peppers Boil two green peppers ten minutes, remove seeds, and cut in small strips. Mix with two cups cold cooked fowl, cut in dice. Melt three tablespoons butter, add three tablespoons flour, and pour on gradually one and one-third cups chicken stock
Cook this with the app: pantry check, scaling, and the assistant.