Chicken Broth
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 30. The excerpt below is the record exactly as published.
Chicken Broth. Take the bones of a chicken ; put them into a pan ; cover them with cold water. Add half a teaspoonful of salt, a quarter of a teaspoonful of white pepper
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