Reed Birds a la Chinoise
From Bohemian San Francisco, 1914
Serve with Vin d'Oro.
Presented as published in 1914. 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 Bohemian San Francisco (1914) by Clarence E. Edwords, page 62. The excerpt below is the record exactly as published.
two cans of Chinese reed birds, open them and take therefrom the two dozen birds contained therein. In a hot frying pan place the birds in the grease REED BIRDS that comes around them and heat them A LA CHINOISE through. Toast twelve square crackers
Cook this with the app: pantry check, scaling, and the assistant.