Spring Chicken, A La Horley
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 13. The excerpt below is the record exactly as published.
SPRING CHICKEN, A LA HORLEY. Cut up the chicken, dip in melted butter, sprinkle with pepper and salt, dip in the beaten whites of eggs, dust flour over it and bake brown in butter; serve with rings of onion fried in butter
Cook this with the app: pantry check, scaling, and the assistant.