gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pressed Chicken
From Superior cook book, 1905
Serves 3
Recipe by Mrs. H. Haywood.
Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 17. The excerpt below is the record exactly as published.
Pressed Chicken. Boil a 1 |)ound chicken till tender. Let it cool. lla\f ahout oiu' <piart of liquor wlien tlie fowl is done. Add to this 2 oz. hox gelatine, soaked in cold water. A knuckle of veal
Cook this with the app: pantry check, scaling, and the assistant.