Pickled Chicken

Name: Pickled Chicken
Yield: 8 servings
Ingredients: four chickens; three pints of cold, good cider vinegar; a pint and a half of the water in which the chickens were boiled; add spices if preferred

From Original White House Cookbook, 1887

Serves 8

Good for luncheon at any time.

Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 51. The excerpt below is the record exactly as published.

PICKLED CHICKEN. Boil four chickens till tender enough for meat to fall from bones; put meat in a stone jar and pour over it three pints of cold, good cider vinegar and a pint and a half of the water in which the chickens were boiled; add spices if preferred

Cook this with the app: pantry check, scaling, and the assistant.