Pickled Chicken
From The national course in home economics, 1917
Serves 8
Mary Bonner
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 79. The excerpt below is the record exactly as published.
PICKLED CHICKEN. Boil four chickens till meat falls from bones. Put meat in a stone jar and pour over it three pints of good cold cider-vinegar and a pint and one-half of the water
Cook this with the app: pantry check, scaling, and the assistant.