Stewed Chicken (Germany)
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 30. The excerpt below is the record exactly as published.
STEWED CHICKEN. (Germany.) Clean and cut up a fowl, cook it gently in ij^ pints of white broth until tender. Take out the 79 With a Saucepan over the Sea chicken, skim and strain and reduce the sauce by rapid boiling, add i ounce of chopped almonds, pounded, in ^ pint of milk, seasoned with salt, pepper, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.