Chicken Broth
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for one pint of broth.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 357. The excerpt below is the record exactly as published.
Chicken Broth. — This may bo made from the inferior joints of a fowl, the best pieces being cooked in some other way , or the towl niay be used after it is cooked, in which case only just enough water must be put over it to cover it. lioast it for twenty minutes before putting it to boil; by this means the flavour will be improved. Generally speaking, a quart of water may be allowed for a medium- sized fowl. Put it into cold water, with very little salt, and no pepper
Cook this with the app: pantry check, scaling, and the assistant.