Chicken Broth (Bouillon de Poulet) a la Edward
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 50. The excerpt below is the record exactly as published.
icken Broth ( Bouillon de Poulet ) a la Edward Take a fowl; clean and wash well, put on the stove in hot water sufficient to cover it; add pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.