Scalloped Chicken I
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 149. The excerpt below is the record exactly as published.
SCALLOPED CHICKEN I Butter a baking dish. Arrange alternate layers of sliced, cooked chicken and boiled macaroni or rice. Pour over White (p. 191), Brown (p. 196), or Tomato (p. 198) Sauce, cover with buttered crumbs, and bake in hot oven (400° F.) until crumbs are brown.
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