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American cookbook, 1930s?
Page 10
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Common Chicken Pie Prepare the chickens and place them in a deep pudding dish as by preceding rule. Put three or four 4 Slices of pork to each layer of chicken. Add Some of the liquor in which they are boiled and two ounces of butter in small peices, Sprinkle over a little flour, cover with a nice crust, and bake an hour in a quick oven. Sugar dough nuts. Strain on three teacups of raised dough a teaspoon of salaeratus dissolved in a glass or wine or milk; work in a teacup of lukewarm Melted butter, two of rolled Sugar, three of well beaten Eggs, and two spoonfuls of cinnamon; work all well together for fifteen minutes then put it into cake pans and let it stand fifteen or twenty minutes befor baking
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Common Chicken Pie Prepare the chickens and place them in a deep pudding dish as by preceding rule. Put three or four 4 Slices of pork to each layer of chicken. Add Some of the liquor in which they are boiled and two ounces of butter in small peices, Sprinkle over a little flour, cover with a nice crust, and bake an hour in a quick oven. Sugar dough nuts. Strain on three teacups of raised dough a teaspoon of salaeratus dissolved in a glass or wine or milk; work in a teacup of lukewarm Melted butter, two of rolled Sugar, three of well beaten Eggs, and two spoonfuls of cinnamon; work all well together for fifteen minutes then put it into cake pans and let it stand fifteen or twenty minutes befor baking
Szathmary Culinary Manuscripts and Cookbooks
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