Chicken Broth
From The girl's own cookery book, 1882
For variety, veal may be substituted for chicken.
Presented as published in 1882. 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 girl's own cookery book (1882) by Phillis Browne, page 80. The excerpt below is the record exactly as published.
Chicken broth used to be very highly thought of a few years ago, but it is not worth very much when all is said and done. It is strongest when the whole fowl is cut up, covered with cold water, boiled up, then drawn back and allowed to simmer gently for three hours, and strained for use. A little boiled rice, boiled barley, or chopped parsley can be added with the seasoning
Cook this with the app: pantry check, scaling, and the assistant.