Pressed Chicken

Name: Pressed Chicken
Ingredients: One hen boiled until tender; six or eight hard boiled eggs; a small piece of onion; juice of two lemons; a cupful of the rich stock; one envelope Knox's gelatine

From Durham cook book ..., 1921

Recipe by Mrs. E. G. Cheatham.

Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 8. The excerpt below is the record exactly as published.

PRESSED CHICKEN. One hen boiled until tender and run through meat chopper. Also run about six or eight hard boiled eggs and a small piece of onion through chopper. Mix all together with the juice of two lemons, add salt and pepper to taste. Skin off a cupful of the rich stock and dissolve one envelope Knox's gelatine

Cook this with the app: pantry check, scaling, and the assistant.