Old-Fashioned Dutch Chicken Potpie
From Kirmess cook book, 1907
Serves 2
Best if not allowed to stand too long when done.
Presented as published in 1907. 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 Kirmess cook book (1907), page 78. The excerpt below is the record exactly as published.
OLD-FASHIONED DUTCH CHICKEN POTPIE. Mrs. W. P. Watson. One small bowl of sweet milk, a small bowl of thick milk, half a bowl of fat soup of chicken, four potatoes boiled and mashed fine, two eggs well beaten, butter size of an egg, one teaspoon of saleratus, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.