Chicken Broth
From European and American cuisine, 1914
Serves 1
Use as directed in other recipes.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 19. The excerpt below is the record exactly as published.
chicken broth (mentioned below), 1 tablespoonful rice, 1 cupful canned tomatoes, 1 even teaspoonful salt, a little white pepper ; boil slowly about 45 minutes, then serve. Chicken Bboth. — Put the remaining chicken into a saucepan ; cover with cold water ; add 1 teaspoonful salt ; place the saucepan over the fire ; as soon as it begins to boil add 2 leeks, 1 onion, 1 blade of mace, and 2 sprigs of parsley
Cook this with the app: pantry check, scaling, and the assistant.