Name: Prairie Chickens
Ingredients: salt; pepper

Prairie Chickens

Ingredients

salt
pepper

Directions

Cut out all the shot, wash in several waters using some soda in the water, rinse and dry them, fill with dressing, sew up with cotton thread, and tie down the legs and wings. Place in a steamer over hot water and steam till done, remove to a dripping-pan, cover with butter, sprinkle with salt and pepper, dredge with flour and place in the oven, basting with the melted butter until a nice brown ; serve with either apple sauce, cranberries or currant jelly.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 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 Women of the First Congregational Church (Marysville, Ohio). 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.