Chicken Bone Soup
From Simple cooking of wholesome food for the farm home, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 8. The excerpt below is the record exactly as published.
Chicken Bone Soup. — Wash the chicken bones, break the heavy ones, and cover well with water. Cook slowly for several hours. One may also use the feet and legs of chickens which have been scalded and skinned. Bits of dried bread, onions, and toma- toes may be added for flavor
Cook this with the app: pantry check, scaling, and the assistant.