Pickled Chicken
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 190. The excerpt below is the record exactly as published.
PICKLED CHICKEN.— Boil 4 chickens till meat falls from bones. Put the meat in a stone jar and pour over 3 qts. of cold cider- vinega
Cook this with the app: pantry check, scaling, and the assistant.