Pressed Chicken
From Granite City cook book, 1900
Recipe by Mrs. E. M. Hollingsworth.
Presented as published in 1900. 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 Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 14. The excerpt below is the record exactly as published.
PRESSED CHICKEN. iSimmer a fowl until tender, remove bones and tough skins, let it cool and cut in very small pieces leaving some skin it cut very fine. Reduce liquor to a cupful, skim free of fat, and add small piece of butter, pepper, salt, paprika and lemon juice. Add 1-4 box of gelatine
Cook this with the app: pantry check, scaling, and the assistant.