Perlean
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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 Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 15. The excerpt below is the record exactly as published.
PERLEAN Dress and cut up one chicken as for frying-. Boil until very tender,then add two cups of rice, half a cup of butter, some salt and plenty of pepper
Cook this with the app: pantry check, scaling, and the assistant.