Chicken Broth
From Miss Parloa's kitchen companion, 1887
Serves 4
If the patient can take tapioca, sago, or rice, add a tablespoonful of one of these articles to the broth when it has been cooking for one hour.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 455. The excerpt below is the record exactly as published.
Chicken Broth. Free half of a young fowl of skin and fat. Wash it, and cut it into small pieces. Put it in a stew-pan with one quart of cold water. Place on the fire, and heat slowly to the boiling-point ; then skim carefully, and set back where it will simmer for three hours. Season with salt
Cook this with the app: pantry check, scaling, and the assistant.