Chicken Soup
From The new practical housekeeping, 1890
Serves 6
An old chicken gives a richer flavor.
Presented as published in 1890. 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 practical housekeeping (1890) by Estelle Woods Wilcox, page 516. The excerpt below is the record exactly as published.
Chicken Sovp. — Cut meat of one chicken into small pieces, except the breast, and break the bones. Place bones and meat in kettle with breast on top and cover with cold water, cook three or four hoiys, skimming well, and remove the breast as soon as tender; strain and to three pints stock add three tablespoonsAJOoked rice, the breast cut in aice. tablespoon minced parsley, and salt and white pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.