American
Chicken Cream Soup
From The New century cook book, 1899
Serves 8
This recipe is attributed to Mrs. N. J. Ludington.
Presented as published in 1899. 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 New century cook book (1899), page 16. The excerpt below is the record exactly as published.
Chicken Cream Soup. Two quarts broth, one pint sweet cream, two tablespoons butter, two tablespoons cornstarch, one small onion, two eggs beaten light
Cook this with the app: pantry check, scaling, and the assistant.