Chicken Soup
From Luncheons, breakfasts, simple dinners and carving, 1905
Can be made from giblets or by boiling a hen.
Presented as published in 1905. 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 Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 6. The excerpt below is the record exactly as published.
Chicken Soup — To two quarts of liquor add one- half teacup of rice, two teacups of milk. Season with parsley or celery, thicken slightly, use salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.