Tag: chicken

Escalloped Celery with Chicken

Escalloped Celery with Chicken

I don’t see many recipes for casseroles when browsing through hundred-year-old cookbooks. There are a few casserole recipes in 1922 cookbooks, but they didn’t become really popular until the mid-20th century. In any case, I was intrigued by a casserole recipe that I found in a hundred-year-old cookbook for Escalloped Celery with Chicken, and decided to give it a try.

Though I made this recipe from scratch, the Escalloped Celery with Chicken brought back vague memories of creamed chicken and celery dishes I ate as a child that were made using cream of celery soup. In any case, I enjoyed this dish. It was tasty and made a  nice casserole.

Here’s the original recipe:

Recipe for Escalloped Celery with Chicken
Source: Good Housekeeping’s Book of Recipes and Household Discoveries (1922)

I used a little less salt than was called for in the original recipe. It called for boiling the celery in water with 1 teaspoon salt, plus an additional 3/4 teaspoon salt in the sauce. I decided that an additional 1/2 teaspoon would be plenty – and the recipe tasted fine. I also thought that 500° F. seemed very high – so I baked at 425° F. until the bread crumbs were lightly browned and it was hot and bubbly (about 15 minutes). The recipe says it serves four. In my opinion, if this is served as the main dish, that it is a little skimpy for four, so I listed it as 3-4.

Here’s the recipe updated for modern cooks:

Escalloped Celery with Chicken

  • Servings: 3-4
  • Difficulty: moderate
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2 cups celery, diced into 1 inch pieces

water

1 teaspoon salt + 1/2 teaspoon salt

1 cup diced cooked chicken

3 tablespoons pimento, diced

2 tablespoons butter + 1 tablespoon butter

2 tablespoons flour

1/4 cup milk

1/2 cup heavy cream

1/2 cup celery water (reserved when celery is drained after cooking)

1/8 teaspoon pepper

1/2 cup fine dry plain bread crumbs

Put diced celery in a saucepan. cover with water and add 1 teaspoon salt. Bring to a boil using high heat, then reduce heat and simmer until the celery is tender (about 10-15 minutes). Drain and reserve 1/2 cup of the celery water.

In the meantime, preheat oven to 425° F. In a skillet, using medium heat, melt 2 tablespoons butter; then stir in the flour. Gradually, add the milk, cream, and celery water while stirring constantly. Continue stirring until the white sauce thickens. Stir in 1/2 teaspoon salt and the pepper. Add the cooked celery and diced chicken. and stir to combine.  Put in a 1-quart baking dish. Sprinkle with the bread crumbs and using 1 tablespoon of butter, dot with small pieces of butter. Put in oven and bake until hot and bubbly, and the bread crumbs are lightly browned.

http://www.ahundredyearsago.com

 

Chicken à la Crème

Chicken a la Creme on Toast

As the days get shorter and the evenings cooler, I find that I crave comfort foods. So when I saw a hundred-year-old recipe for Chicken à la Crème, I decided to give it a try. Chicken, sliced mushrooms, and chopped red pepper are embedded in a rich, creamy sauce that is served over toast.

This recipe is a keeper. I’ll definitely make Chicken à la Crème again. It is quick and easy to make, and very tasty.

Here’s the original recipe:

Recipe for Chicken a la Creme
Source: Lowney’s Cook Book (1921 Edition)

Is Chicken à la Crème another name for Chicken à la King? A few years ago I made a recipe for Chicken à la King that was similar to this one. Both recipes called for chicken and mushrooms. This recipe called for red pepper; Chicken à la King called for green pepper as well as for a small amount of onion. For this recipe, the sauce was a white sauce; the sauce for Chicken à la King was made using cream, chicken broth, and lemon juice.

Here’s the Chicken à la Crème recipe updated for modern cooks:

Chicken a la Creme

  • Servings: 4 - 6
  • Difficulty: easy
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4 tablespoons butter

4 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups cooked chicken, cut into small pieces

1/2 cup sliced mushrooms

1 red pepper, finely chopped

2 cup milk

Melt the butter in a saucepan. Stir the flour into the butter; stir in salt and pepper. While stirring constantly, slowly pour in milk and bring to a boil over medium heat. Stir in the chicken, mushrooms, and red pepper. Bring back to a boil; remove from heat. Serve over toast.

http://www.ahundredyearsago.com

Old-fashioned Individual Chicken Shortcakes (Chicken & Biscuits)

Two Individual Chicken Shortcakes on PlateWith all that is happening in the world, I’m in the mood for homey and comforting foods. So when I came across a hundred-year-old recipe for Individual Chicken Shortcakes, I had to give it a try. This is really a recipe for old-fashioned Chicken and Biscuits. Whatever it is called, this dish hit the spot. The biscuits were flaky, and the chunky chicken gravy was warm and hearty.

Here is the original recipe:

individual chicken shortcakes on plate
Source: Balanced Daily Diet by Janet McKenzie HIll (1920)

When I updated the recipe, I used butter instead of shortening when making the chicken gravy.

Here is the recipe updated for modern cooks:

Individual Chicken Shortcake (Chicken & Biscuits)

  • Servings: 5-6 Shortcakes
  • Difficulty: moderate
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Biscuits

2 cups pastry flour (all-purpose flour also works if pastry flour is not available)

4 teaspoons baking powder

1/2 teaspoon salt

1/4 cup shortening

approximately 2/3 cup milk

butter, if desired (use when assembling)

Chicken Gravy

1/4 cup butter

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups chicken broth

2 cups cooked chicken (coarsely chopped into approximately 1/2-inch cubes)

To Make Biscuits: Preheat oven to 450° F.  Combine flour, baking powder, and salt in a mixing bowl. Cut in shortening. Add most of the milk and mix using a fork until dough starts to cling together. Add more milk if needed. Roll dough on a prepared floured surface into a rectangle 1/2-inch thick. Cut into 3-inch squares. Place squares on a baking sheet. Bake for approximately 10 -15 minutes (or until lightly browned).

To Make Chicken Mixture: Using medium heat, melt butter; then stir in the flour, salt, and pepper. Gradually, add chicken broth while stirring constantly. Continue stirring until it thickens. Add the chicken, and stir to combine.

To Assemble: Split the biscuits, and butter, if desired. Put 1-2 heaping tablespoons of the chicken mixture on the bottom half of each biscuit. Put other half on top, and spoon another 1-2 heaping tablespoons of the chicken mixture on top. Serve.

http://www.ahundredyearsago.com

Old-fashioned Chicken, Rice, and Celery Salad

I’m sometimes asked how I decide which hundred-year-old recipes to make. Often I make recipes that sound like something I think I might like; other times I select recipes because I’m intrigued by an unusual combination of ingredients or preparation methods.

This week, was a first. Another blogger’s post inspired me to select a particular hundred-year-old recipe.

I recently read Automatic Gardening and Real Gluten Free Food’s recipe for Cold Chicken Rice Salad – and thought, “I think that I’ve seen a similar recipe in a hundred-year-old cookbook.” Next thing I knew, I was making a 1919 recipe for Chicken, Rice, and Celery Salad.

Chicken, Rice, and Celery Salad has a nice texture, and is packed with flavor. Both a hundred years ago and now, this salad is perfect for a summer lunch or picnic.

Recipe for Chicken, Rice, and Celery Salad
Source: Recipes for Everyday by Janet McKenzie Hill (1919)

Here is the original recipe:

When I made the recipe, I used some lettuce, but not an entire head. Similarly I used less mayonnaise than the old recipe called for.

Here’s the recipe updated for modern cooks:

Chicken, Rice, and Celery Salad

  • Servings: 6 - 8
  • Difficulty: easy
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2 cups cooked chicken, chopped

1 cup cold long-grain cooked rice

1 cup celery, chopped

1 cup lettuce, shredded

1/2 cup mayonnaise

1/4 teaspoon salt

1/4 teaspoon paprika

Put chicken, rice, celery, and lettuce in a bowl, then gently mix together.

In a separate small bowl, stir together mayonnaise, salt, and paprika, then add to the chicken mixture and gently stir to combine.

Old-fashioned Curried Chicken

I recently made a hundred-year-old recipe for Curried Chicken. The recipe turned out wonderfully. The crispy chicken is served with rice and a delightful mild curry sauce that has just a hint of sweetness. This recipe is a keeper, and I’m sure that I’ll make it again.

Here’s the original recipe:

Source: Recipes for Everyday by Janet McKenzie Hill (1919)

This recipe is from a  1919 cookbook titled Recipes for Everyday that was published by Proctor and Gamble. Many of the recipes, including this recipe, call for Crisco shortening which was produced by Proctor and Gamble. At the time, it was considered a new and modern fat. Crisco was first sold in 1911. It was the first shortening made completely from vegetable oil, and was originally made from cottonseed oil. According to the  cookbook’s author:

The careful housewife fully understands that her success in cooking absolutely depends upon the quality of the ingredients she chooses. A variable cooking fat like lard, often having unpleasant odor and flavor, cannot give the pleasing, appetizing results insured by a clean, pure, tasteless , odorless, uniform fat like Crisco.

And, here is the recipe updated for modern cooks:

Curried Chicken

  • Servings: 4 - 5
  • Difficulty: moderate
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1 chicken, cut into pieces

cold water

1/2 cup flour + 3 tablespoons flour

1/2 cup shortening (Lard could be substituted for the shortening.)

1/2 teaspoon salt + 1/2 teaspoon salt

1/2 large onion, sliced

1 tablespoon curry powder

1/4 teaspoon paprika

1 cup milk

1/2 cup light cream

2 tablespoons currant jelly

1 teaspoon lemon juice

cooked rice

Dip chicken pieces in water, then roll in 1/2 cup of flour to coat. Heat shortening in a frying pan using medium heat. Stir 1/2 teaspoon salt to the melted shortening. Place the coated chicken pieces in frying pan and cook until lightly browned. Turn the chicken to brown all sides.

In the meantime, preheat oven to 400° F. Line a baking sheet with foil, then put the pieces of browned chicken on baking sheet and place in oven. Bake until the chicken is completely cooked.

After the chicken is removed from the frying pan, strain the shortening. Return 3 tablespoons of shortening to the frying pan; then reheat using medium heat. (The remainder of the shortening can be discarded or used for another purpose.)  Add sliced onions and stir occasionally; cook until lightly browned. Stir in 3 tablespoons flour, curry powder, paprika, and 1/2 teaspoon of salt. Continue stirring until hot and bubbly, then gradually add milk and cream while stirring constantly. Continue stirring until the mixture comes to a boil. Add currant jelly and lemon juice; stir until the jelly is dissolved. Removed from heat and strain. Serve the sauce with the chicken pieces and rice.

Old-fashioned Chicken Pot Pie with Baked Dumplings

Homemade Chicken Pot Pie with Baked Dumplings is the perfect comfort food for a cold winter day. I found this delightful hundred-year-old recipe in a promotional cookbook for KC Baking Powder. Chicken pieces smothered in a rich gravy are topped with tender dumplings.

This authentic old-fashioned pot pie recipe calls for cutting a whole chicken into pieces (legs, thighs, breast, etc.), and putting the pieces- including bones and skin – into the pot pie. I had doubts about doing this, but it worked just fine. I also thought that it seemed unusual that the recipe didn’t call for any vegetables – but I really didn’t miss them. The chicken pieces made lovely presentation and for a nice surprise for guests when the crust is opened, and the chicken was very tender and almost fell off the bones.

Here’s the original recipe:

Source: The Cook’s Book: KC Baking Powder (1911)

Here’s the recipe updated for modern cooks:

Chicken Pot Pie with Baked Dumplings

  • Servings: 4 - 6
  • Difficulty: moderate
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1 chicken, cut in pieces

water

1/4 – 1/2 cup flour

1/2 teaspoon salt

1/8 teaspoon black pepper

2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1/4 cup shortening

3/4 – 1 cup milk

Place chicken pieces in a dutch oven, cover with water, cover pan and bring to a boil using high heat. Reduce heat and simmer until the chicken is tender (about 45 minutes). Remove from heat and place chicken in a large casserole dish (2 1/2 – 3 quart dish).

Strain the liquid that the chicken was cooked in, and place in a saucepan. Add 1/2 teaspoon salt and the black pepper. Bring to a boil. In the meantime, put 1/4 -1/2 cup flour in a small bowl, and add enough water to make a thick paste.  Stir the flour mixture into the boiling liquid while stirring constantly. Continue cooking until the liquid thickens into the gravy.

(The amount of flour needed is dependent upon how much liquid there is. I used 1/2 cup of flour, and then first stirred half of it into the boiling liquid. When it didn’t thicken it to a gravy-like consistency, I added more of the flour mixture.)

Add the hot gravy to the casserole dish that contains the cooked chicken until it is almost covers the chicken and is about 1 1/2  inches below the top of the dish. Don’t overfill the dish or it will boil over when heated in the oven.

In the meantime, preheat oven to 425° F.  To make the dumplings, put 2 cups flour in a mixing bowl; then stir in the baking powder and 1/2 teaspoon salt. Cut the shortening into the flour mixture, then add 3/4 cup milk, and stir with a fork to combine. If the mixture is too dry, add additional milk to create a dough similar in consistency to what would be used to make biscuits. Drop by spoonsfuls on top of the chicken and gravy. The top should be  completely covered with the dough. Place the casserole dish in the oven and bake for 25 – 35 minutes, or until the top is lightly browned. Remove from oven and serve.

Hundred-Year-Old Chicken and Ham Turnovers Recipe

Both a century ago and now, cooks have asked the question, “What should I do with the leftovers?”

I recently found a hundred-year-old recipe for Chicken and Ham Turnovers that is a wonderful way to use leftovers. The turnovers were yummy and easy to make, and the accompanying sauce added just the right amount of zing.

Here’s the original recipe:

Source: American Cookery (October, 1916)
Source: American Cookery (October, 1916)

Since the recipe indicates that a “”buttercup biscuit” or a “rich biscuit dough in which the yolk of an egg is used,”  I searched for a hundred-year-old buttercup biscuit recipe. I failed to find one, so I went with a biscuit recipe I found and added an egg yolk (and reduced the milk a little to compensate). Here’s the old biscuit recipe:

Source: Larking Housewives Cook Book (1917)

When I made this dish, it seemed a tad salty so when I updated the recipe for modern cooks, I reduced the salt. Here’s the updated recipe:

Chicken and Ham Turnovers

  • Servings: 2-3 servings
  • Difficulty: moderate
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Filling

1 cup cooked chicken, diced into 1/4 inch pieces

1/3 cup cooked ham, diced into 1/4 inch pieces

Biscuit Pastry

2 cups all-purpose flour

1/4 teaspoon salt

3 teaspoons baking powder

2 tablespoons shortening or lard

2 tablespoons butter, softened

1 egg yolk

1/2 – 2/3 cup milk

Sauce

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon pepper

1 teaspoon ketchup

1/4 teaspoon Worcestershire sauce

1 cup chicken broth

Preheat oven to 400° F. Combine diced chicken and ham in a bowl. Set aside.

In a mixing bowl, stir together the flour and baking powder. Cut in the shortening and butter using a pastry blender or two knives going in opposite directions.  Stir in egg yolk and 1/2 cup milk. The dough should cling together and be of a consistency that it can be rolled. If needed, add additional milk. On a prepared surface, roll the dough out and cut into rounds approximately 5 inches in diameter. (I used an inverted cereal bowl to cut the rounds.)  Place a heaping tablespoon of the meat mixture on one side of each round, brush water on the edge of round, fold over and press edges together. Put on rounds on a baking sheet, and brush with milk. Put in oven and bake until the top is lightly browned (about 20 minutes). Remove from oven and serve with sauce.

While the turnovers are baking, make the sauce by melting the butter in a saucepan; stir in the flour and pepper. Add the ketchup and Worcestershire sauce, then  slowly add the chicken broth while stirring continuously. Bring to a boil, then remove from heat.