Chicken Broth
From High-class cookery recipes, 1897
Presented as published in 1897. 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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 3. The excerpt below is the record exactly as published.
Chicken Broth. Cut a chicken into several pieces, put it into a stewpan with one quart of water, and a little salt; as it boils, skim it well, and let simmer gently for two hours. If liked, rice or pearl barley can be cooked in the broth and served with it ; about one ounce of either
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