Americandinner
Chicken Cream Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
A chicken at least a year old is better for soup.
Presented as published in 1901. 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
- two young or one full-grown chicken
- half a pound of ham
- an onion
- four quarts of cold water
- half a cup of rice
- season with salt, pepper
- a bunch of chopped parsley
- two cups of rich milk
- thickened with a little flour
Method
Cut chicken into pieces and boil with ham and onion in water until reduced by one-third.
Add rice and seasonings, cook until rice is tender, remove meat, stir in milk thickened with flour.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 3. The excerpt below is the record exactly as published.
Chicken Cream Soup — Take two young or one full-grown chicken. Cut it into pieces and put these into a soup kettle with half a pound of ham, and an onion ; add four quarts of cold water. Bring slowly to a gentle boil, and keep this up until the liquid has diminished one-third, and the meat drops from the bones ; then add half a cup of rice. Season with salt, pepper, and a bunch of chopped parsley. Cook slowly until the rice is tender, then the meat should be taken out. Now, stir in two cups of rich milk thickened with a little flour
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