Chicken Broth
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 81. The excerpt below is the record exactly as published.
CHICKEN BROTH. A fowl cut up and skinned, the bones broken with a mallet; put into a dish with cold water enough to cover; boil slowly for three or four hours; you can use a little rice in it if you wish. 1 T. salt
Cook this with the app: pantry check, scaling, and the assistant.