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Continued: Recipes: Corn dodgers and chicken fricasee

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  • Last update: February 5, 2014 - 1:42 PM

Diabetic exchanges per serving: ½ bread/starch, ½ fat.


Serves 6 to 8.

Note: Period cookbooks offer recipes for two kinds of chicken fricassee. For the “brown” fricassee version, the cook fries the chicken first and then adds the cream sauce. Rae Katherine Eighmey, author of “Abraham Lincoln in the Kitchen,” considers this “white” version, where the chicken is seasoned and simmered in cream or milk, to be more like the comforting home cooking Mary Lincoln knew would tempt Abraham’s appetite. Some recipes call for adding a strip of lemon peel or mushrooms to the simmering sauce. This version is simply chicken, cream and a few seasonings. This is adapted from a cookbook that Mary Lincoln owned, published in 1845 by Miss Eliza Leslie, called “Fricassed Chickens.”

• 1 whole chicken (3 to 4 lb.)

• 1⁄8 tsp. salt

1⁄2 tsp. freshly ground black pepper

• 1⁄2 tsp. freshly grated nutmeg

• 1⁄4 tsp. ground mace

2 tsp. fresh marjoram or 1⁄2 tsp. dry leaves

1 1⁄2 c. cream, half-and-half, or milk

• 3 tbsp. butter

• 3 tbsp. flour

• 1⁄4 c. thinly sliced ham, optional


Remove the skin from the chicken and discard. Cut the chicken into 8 pieces roughly the same size. Cut each leg joint to separate into thigh and drumstick pieces.

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