Chicken Broth
From English and French 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 English and French cookery (1890) by Percy Lindley, page 23. The excerpt below is the record exactly as published.
Chicken Broth. — Cut up an old fowl, put it into 3 pints of water or stock, add a teaspoonful of rice or barley, and simmer for an hour ; skim and season with pepper and salt
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