Chicken Broth
From Canadian cook book, 1924
Cooked rice, pressed through a sieve, may be added to broth.
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 96. The excerpt below is the record exactly as published.
CHICKEN BROTH. 33^ lbs. fowl. 3 pints cold water. 2 T. salt
Cook this with the app: pantry check, scaling, and the assistant.