Chicken Broth
From The Pattern cook-book, 1890
Serves 6
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 The Pattern cook-book (1890) by Butterick Publishing Company, page 251. The excerpt below is the record exactly as published.
CHICKEN BROTH. Cut up a young fowl, and remove all of the skin and fat. Wash the chicken, cut it into small pieces, crack the bones well, and place it in a kettle with two quarts of cold water. Set the kettle on the fire in a slow heat, 578 THE PATTERN COOK-BOOK. and gradually bring the water to the boiling point. Skim carefully, and set it back where it will gently sim- mer for three hours, keeping the kettle tightly covered. Season with salt
Cook this with the app: pantry check, scaling, and the assistant.