Swedish Stewed Chicken
From 365 foreign dishes, 1908
Presented as published in 1908. 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 365 foreign dishes (1908) by Josephine Preston Peabody, page 28. The excerpt below is the record exactly as published.
Swedish Stewed Chicken. Cut a spring chicken in pieces at the joints ; season with salt and pepper and saut* in hot butter. Add a cups of cream sauce, J4 cup of boiled rice, some chopped parsley and bits of butter
Cook this with the app: pantry check, scaling, and the assistant.