Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Gesmoorde Hoender (Stewed Chicken)
From Banquets of the nations, 1911
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- A young fowl
- two large white onions
- a little nutmeg
- white pepper
- a green chilli
- two ounces butter
Method
Fry onions in butter until golden.
Cut chicken into joints, brown in butter, then add onions, nutmeg, pepper, and stock.
Simmer for an hour, adding green chilli before serving.
Serve with rice dumplings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 16. The excerpt below is the record exactly as published.
Gesmoorde Hoender. (Stewed Chicken.) A young fowl, two large white onions, a little nutmeg, white pepper, a green chilli, salt, two ounces butter
Cook this with the app: pantry check, scaling, and the assistant.