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Potted Chicken
From Original White House Cookbook, 1887
Serves 4
A luncheon or breakfast dish.
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 53. The excerpt below is the record exactly as published.
POTTED CHICKEN. Strip the meat from the bones of a cold roast fowl ; to every pound of meat allow a quarter of a pound of butter, salt and cayenne pepper to taste ; one teaspoonful of pounded mace, half a small nutmeg
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