Chicken Broth
From The easiest way in housekeeping and cooking, 1881
White soup is the most savory preparation.
Presented as published in 1881. 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 easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 63. The excerpt below is the record exactly as published.
Chicken Broth. Even an old fowl which is unusable in any other way makes excellent broth. Prepare as in any stock, and, when used, add a tablespoonful of rice
Cook this with the app: pantry check, scaling, and the assistant.