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Potted Chicken
From The national course in home economics, 1917
Serves 2
Mrs. Casson
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 78. The excerpt below is the record exactly as published.
POTTED CHICKEN. To every pound cold roast or boiled chicken allow one-quarter of a pound of butter, salt and cayenne to taste, one teaspoonful of pounded mace, one-half of a small nutmeg
Cook this with the app: pantry check, scaling, and the assistant.