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Chicken: 120 Vintage Chicken Recipes, Annotated with Modern Measures & Methods
Newly annotated with the recipes modernized for the birds, measurements, and kitchen you really have.
No bird worked harder for the old kitchen, and no chapter of the old cookbooks was longer. This volume gathers it 120 chicken dishes from the American and English kitchens of 1877–1922 — the Sunday roast and the spring broilers, fried chicken with its cream gravy, the boiled fowls with celery and oyster sauce, the fricassees, stews and braises, the creamed, curried and deviled dishes, and the made dishes of the grand hotels — drawn from nineteen turn-of-the-century cookbooks. Each is printed exactly as it first appeared and credited to its source.
Above the line, you get the recipe as it was originally written. Below it, the market knowledge we have which bird each receipt expects — the spring chicken, the roaster, the old fowl for the pot — and what to buy in its place, why the printed times run long and which signs to trust instead, how a fricassee is finished without curdling, why fried chicken must never crowd the pan, and which pint you are measuring by.
Part of Century Old Kitchen — turn-of-the-century cookery, annotated for the kitchen you actually own.
The six Roast & Baked Chicken (18 recipes) · Broiled & Fried Chicken (20) · Boiled & Steamed, with Their Sauces (18) · Fricassees, Stews & Braises (22) · Creamed, Curried & Deviled Chicken (20) · Made Dishes of Chicken (22).
No bird worked harder for the old kitchen, and no chapter of the old cookbooks was longer. This volume gathers it 120 chicken dishes from the American and English kitchens of 1877–1922 — the Sunday roast and the spring broilers, fried chicken with its cream gravy, the boiled fowls with celery and oyster sauce, the fricassees, stews and braises, the creamed, curried and deviled dishes, and the made dishes of the grand hotels — drawn from nineteen turn-of-the-century cookbooks. Each is printed exactly as it first appeared and credited to its source.
Above the line, you get the recipe as it was originally written. Below it, the market knowledge we have which bird each receipt expects — the spring chicken, the roaster, the old fowl for the pot — and what to buy in its place, why the printed times run long and which signs to trust instead, how a fricassee is finished without curdling, why fried chicken must never crowd the pan, and which pint you are measuring by.
Part of Century Old Kitchen — turn-of-the-century cookery, annotated for the kitchen you actually own.
The six Roast & Baked Chicken (18 recipes) · Broiled & Fried Chicken (20) · Boiled & Steamed, with Their Sauces (18) · Fricassees, Stews & Braises (22) · Creamed, Curried & Deviled Chicken (20) · Made Dishes of Chicken (22).
195 pages, Kindle Edition
Published September 17, 2026
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October 21, 2026
Chicken: 120 Vintage Chicken Recipes, Annotated with Modern Measures & Methods sounds like a fantastic cookbook for anyone who loves traditional home cooking. The combination of vintage recipes and modern measurements makes it especially appealing for cooks who want to explore classic dishes with greater convenience. I love the idea of bringing time-tested recipes back into today's kitchen while discovering new ways to prepare a versatile favorite. Whether you're planning everyday family meals or looking for inspiration for a special dinner, this cookbook is a lovely addition to your collection. Highly recommended for anyone who appreciates classic recipes and delicious homemade food!
Displaying 1 - 1 of 1 review