Chicken Broth
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Only for those whose stomachs can digest it.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 100. The excerpt below is the record exactly as published.
CHICKEN BROTH. Half fowl, or the inferior joints of a whole one, one quart • of water, one blade of mace, half onion, a small bunch of sweet herbs, salt to taste, ten peppercorns
Cook this with the app: pantry check, scaling, and the assistant.