Steamed Chicken
From Lillian Massey school recipes, 1913
Steamed chicken may be stuffed either with well-seasoned cooked rice or cooked celery.
Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 21. The excerpt below is the record exactly as published.
STEAMED CHICKEN, Dress, clean and truss fowl. Wrap in cheese cloth. Steam about 20 minutes to the pound and 20 minutes over. Unwrap carefully, remove skewers, and place on platter. Make 135 c. rich White Sauce, add to it beaten yolks of 2 eggs, pour over and around chicken and sprinkle with chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.