Spanish Dressing for Chicken or Turkey
From California Mexican-Spanish cook book, 1914
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 California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 10. The excerpt below is the record exactly as published.
Spanish Dressing for Chicken or Turkey One pint of cold corn bread, one cup rich chick- en or turkey broth, one-half cup roasted chopped chestnuts, one tablespoon butter, one hard- boiled egg minced, one teaspoon black pepper, three tablespoons red chile pulp, one-fourth cup minced onion, large tablespoon minced parsh^y. one egg Avhipped very light, salt to taste
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