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Culinary Arts in the 1900's
It is a milk-based pudding, thickened with rice starch and chicken. You make it by: Boil chicken pieces with salt and thyme until nearly cooked through, 30-25 minutes.2 grease a deep dish with butter or cooking spray... -
Culinary Arts 1910's
It's corned beef hash with extra vegetables. -
Culinary Arts 1920's
Baking a cake upside down in a iron skillet