The old and the new: Chicken Pie.

From: Chicago Tribune (via Knight-Ridder/Tribune NewsService) | Date: October 9, 2002 | Copyright information

Recipe writing has changed dramatically through the decades. Here's a comparison of recipes from the original Fannie Farmer book and the revised book 100 years later. Each of them turns out a homey, delicious but very different chicken potpie.

Chicken pie

From "The Original Boston Cooking-School Cookbook" (first edition, 1896), by Fannie Merritt Farmer.

"Dress, clean and cut up two fowls or chickens. Put in a stewpan with one-half onion, sprig of parsley, and bit of bay leaf; cover with boiling water and cook slowly until tender. When chicken is half cooked, add ...

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