Stewed Chicken
From Canadian cook book, 1924
Garnish with hot tea biscuit, toast points, molded steamed rice, or dumplings.
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 19. The excerpt below is the record exactly as published.
STEWED CHICKEN. 1. Cut chicken into pieces for serving. 2. Cover with boiling water; boil 5 mins. 3. Reduce heat; cook below boiling point until tender. 4. Add 14. tb. salt after first half-hour.
Cook this with the app: pantry check, scaling, and the assistant.