Difference between revisions of "Chicken Short-Cake"
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From ''Breakfast, Dinner and Supper'' by Maud C. Cooke (1897), [http://books.google.com/books?id=kd8oAAAAYAAJ&pg=PA140 p. 140] | From ''Breakfast, Dinner and Supper'' by Maud C. Cooke (1897), [http://books.google.com/books?id=kd8oAAAAYAAJ&pg=PA140 p. 140] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Flour Recipes]] | [[Category:Flour Recipes]] | ||
[[Category:Sweetened condensed milk Recipes]] | [[Category:Sweetened condensed milk Recipes]] | ||
Latest revision as of 17:14, 1 April 2012
Ingredients
- two (2) teaspoons baking powder
- one (1) pint flour
- one (1) tablespoon butter
- one (1) cup sweetened condensed milk
- stewed chicken
Preparation
- Thoroughly and evenly mix the baking powder into the flour
- Cut the butter into the flour mixture and rub it in to distribute it evenly
- Stir in the sweetened milk
- Form the dough into a single large cake and bake it "quickly", according to the original recipe
- Serve on a platter, torn open with stewed chicken turned over it
Notes
From Breakfast, Dinner and Supper by Maud C. Cooke (1897), p. 140
