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Spanish Chicken Pie

A historical recipe from Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining., by Edwords, Clarence E. (Clarence Edgar) (1914).

A historical recipe

Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining., by Edwords, Clarence E. (Clarence Edgar) (1914). Project Gutenberg eBook #9464.

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

Source and licence

From Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining., by Edwords, Clarence E. (Clarence Edgar) (1914). Digitised by Project Gutenberg, eBook #9464 (https://www.gutenberg.org/ebooks/9464). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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.

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Ingredients

Method

  1. Cut up a chicken and boil until tender.
  2. Cut up and fry in chicken fat two onions, two green peppers, stirring in one and one-half tablespoonfuls of flour.
  3. Have ready five tomatoes, stewed, and put in two dozen ripe olives with a small clove of garlic, mashed.
  4. Grate seven large ears of corn, season with salt and put a layer in a greased baking pan, then chicken, then the other ingredients, with a little of the gravy.
  5. Stir all together and bake until brown.