Redbirds in Jelly
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 213. The excerpt below is the record exactly as published.
Redbirds in Jelly GAME Squab: Redbirds in Jelly. — Take the backs and breasts from a dozen birds. Make a force-meat of the livers of the birds, half a dozen chicken livers, io ozs. of cold boiled tongue, the mashed yolk of a hard-boiled egg, and a table-spoonful of white sauce
Cook this with the app: pantry check, scaling, and the assistant.