Steamed Chicken
From The new practical housekeeping, 1890
Serves 1
Cornstarch can be used instead of flour.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 460. The excerpt below is the record exactly as published.
Steamed Chicken. — Rub chicken on the inside with pepper and half teaspoon salt, place in patent steamer or over a kettle that will keep it as near the water as posible, cover, and steam an hour and a half; when done keep hot while dressing is prepared, then cut them up, arrange on platter, and serve with dressing over them. The dressing is made as follows : Boil pint gravy frbm kettle without fat, add cayenne pepper and half teaspoon salt ; stir six tablespoons flour into quarter pint cream until smooth
Cook this with the app: pantry check, scaling, and the assistant.