dinner
Chicken Cream Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Serves eight.
Presented as published in 1907. 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
- Boil chicken until tender
- Whites of two eggs
- one pint sweet cream
Method
Boil chicken, season, and thicken with whipped egg whites and cream.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 2. The excerpt below is the record exactly as published.
CHICKEN CREAM SOUP. Boil chicken until tender. If too fat, skin. Season to taste. Make thickening as for gravy : Whites of two eggs, one pint sweet cream
Cook this with the app: pantry check, scaling, and the assistant.