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Pressed Chicken

From an old cookbook · modernised transcription
By Hatfield (Mass.). Congregational Church · From a historical cookbook (Internet Archive) · 2 ingredients
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Pressed Chicken

Ingredients

Directions

  1. Boil a chicken until tender, take the meat from the bones, season with salt, pepper and butter, pour in enough of the liquor it was boiled in to moisten well and pour in any shape 3'ou choose, placing alternate layers of light and dark meat, when cold turu out and slice.

  2. MRS. R. BILLINGS.

  3. HATFIELD COOK BOOK. 27

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hatfield (Mass.). Congregational Church. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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