Stewed Chicken with Salt Pork
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 193. The excerpt below is the record exactly as published.
L STEWED CHICKEN WITH SALT POI^K.— Prepare chick- en the same as for fried chicken, cut in pieces and put on the fire in a kettle with cold water enough to cover well; add a little salt pork
Cook this with the app: pantry check, scaling, and the assistant.