Southerndinner
Smothered Chicken
From The Cook County cook book, 1912
Serves 4
Chicken should be yellow, not dark brown.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 193. The excerpt below is the record exactly as published.
pepper to taste. Put these all into a saucepan and stir while heating. Lastly, put in 2 raw eggs, beaten light, and take from the fire. Fill baking-cups two-thirds full of the mixture, set in a pan of boiling water, and bake about 25 minutes. Turn out carefully into a heated dish, and pour white sauce around them. — Mrs. Chris. Worthington, Des Plaines, 111. ' SMOTHERED CHICKEN.— Clean a chicken, too old for broiling; split down the back, and put in breast upwards in a shal- low pan; pour over it 1 cup of boiling water and cover tightly to keep in the steam. Cook Yz ..an hr.; then baste with the hot water, rub all over with softened butter
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Cook this with the app: pantry check, scaling, and the assistant.