Onion Stuffing for Chicken
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 173. The excerpt below is the record exactly as published.
Onion Stuffing (for chicken). — Beat the yolk of an egg thoroughly, and mix with it a table-spoonful of hot vinegar, half a salt-spoonful of pow- dered thyme, and as much finely minced parsley as will make it quite thick. Boil a large Spanish onion in three or four waters until it is tender, press it well, mince it finely, and mix it with the vinegar. Add 2 ozs. of ham cut up into small pieces, and a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.