Chicken Broth
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 42. The excerpt below is the record exactly as published.
CHICKEN BROTH Skin and cut a fine full-grown fowl. If but little is wanted, take only the dark meat for the broth put it into a pot with 1 quart of water, simmer slowly to rags, strain the liquid and return to the pot and thicken with 2 teaspoons of arrowroot
Cook this with the app: pantry check, scaling, and the assistant.