Chicken and Ham Soup

Ingredients

• half pound pickled ham or pork
• one gallon water
• one quart of water
• yolks of four hard-boiled eggs
• a handful of fine bread crumbs
• one pint of rich milk
• a little flour
• a bunch of parsley
• season with salt
• season with pepper

Method

1. 1

   Cut the fowls in pieces, put into the pot with the ham or pork, and one quart of water, or enough to cover them; stew for an hour.

2. 2

   Take out the breasts, leaving the rest of the meat in the pot, and add the remainder of the water, boiling hot.

3. 3

   Keep the soup stirring slowly while you chop up the breasts.

4. 4

   Rub the yolks of the eggs smooth, moisten with a few spoonfuls of soup, mix with bread crumbs and chopped meat, and make into small balls.

5. 5

   After boiling for two and a half hours, strain the meat and bones, season, drop in the balls, and boil for ten minutes.

6. 6

   Add milk thickened with flour, boil up once, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 513. The excerpt below is the record exactly as published.

half pound pickled ham or pork ; one gallon water ; cut the fowls in pieces, put into the pot with the ham or pork, and one quart of water, or enough to cover them ; stew for an hour, or until you can cut easily into the breast ; take out the breasts, leaving the rest of the meat in the pot, and add the remainder of the water, boiling hot ; keep the soup stirring slowly while you chop up the breasts ; rub the yolks of four hard-boiled eggs smooth, moisten- ing to a paste with a few spoonfuls of soup ; mix with these a handful of fine bread crumbs and the chopped meat, and make it into small balls. When the soup has boiled in all two-and-a-half hours, if the chicken be reduced to shreds, strain the meat and bones ; season with salt, pepper, and a bunch of parsley ; drop in the balls of force-meat, and after boiling ten minutes incorporate the ingredients thoroughly ; add, a little at a time, one pint of rich milk thickened with a little flour

Cook this with the app: pantry check, scaling, and the assistant.