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Spanish Baked Chicken

From Bride's cook book (1920).

Source and licence

From Bride's cook book (1920), printed page 57, digitised by the Internet Archive: https://archive.org/details/BridesCookBook

Read the original http://creativecommons.org/publicdomain/zero/1.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

Spain. Associated with Spain by a demonym leading its title: SPANISH (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Halve the chicken.
  2. Season, brush well with melted butter and roll in flour.
  3. Place in baking dish.
  4. Add one large sweet onion sliced.
  5. Add 1 qt.
  6. milk.
  7. When nearly done add Vz pt.
  8. cream and bake another half hour.