Chicken Broth with Peas, Eggs and Dumplings

Ingredients

• Carcass of 1 chicken
• 2 qts. of cold water
• 1 level teaspoon of salt
• 5^ pt. of green peas
• 1 head of lettuce
• 1 saltspoon of pepper
• Break in 1 whole egg
• 2 tablespoons of white, smooth bread crumbs

Method

1. 1

   If you have had a roasted chicken for dinner, crack the bones and put them with any bits left on the carcass into a kettle; cover with cold water, and bring to boiling point.

2. 2

   Simmer gently for 2 hrs., strain and stand aside.

3. 3

   About an hr. before serving, boil the peas until tender; drain and press through a colander.

4. 4

   Add grated onion, salt, pepper, and bread crumbs.

5. 5

   Mix thoroughly, make into tiny balls, drop into hot soup, add shredded lettuce, cover and stand where it will almost boil for 10 minutes.

6. 6

   Add salt, and serve at once.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 114. The excerpt below is the record exactly as published.

HICKEN BROTH WITH PEAS, EGGS AND DUMP- LINGS.— 'Carcass of 1 chicken, 2 qts. of cold water. 1 level tea- spoon of salt, 5^ pt. of green peas, 1 head of lettuce, 1 saltspoon of pepper. If you bave had a roasted chicken for dinner, crack the bones, and put them with any bits that are left on the carcass into a kettle; cover with cold water, and bring to boiling point. Sim- mer gently for 2 hrs., strain and stand aside. About an hr. before the soup is to be served, boil the peas until tender; drain and press through a colander; add to them a teaspoon of grated onion, a saltspoon of salt, just a dash of pepper, and 2 tablespoons of white, smooth bread crumbs. Break in 1 whole egg

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