Chicken Soup

Ingredients

• 1 quart of water
• 3 hard-boiled eggs
• 1/2 cup of dry bread or cracker crumbs
• 1 pint of hot cream
• a little finely-chopped parsley

Method

1. 1

   Remove fat from water in which chicken has been boiled.

2. 2

   Season with pepper, salt, celery salt, and onion juice.

3. 3

   Simmer.

4. 4

   Mash yolks of eggs and mix with soaked bread crumbs.

5. 5

   Chop whites and mix with bread paste.

6. 6

   Add hot cream slowly, rub into chicken liquor, and boil for 3 minutes.

7. 7

   Add parsley to each serving.

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 71. The excerpt below is the record exactly as published.

Chicken Soup (Mrs. James A. Butherford.) Kemove fat from 1 quart of water in which chicken has been boiled. Season highly with pepper, salt, celery salt and a little onion juice. Put on fire to simmer. Mash yolks of 3 hard- boiled eggs, and mix with % cup of dry bread or cracker crumbs soaked soft in milk. Chop whites of eggs fine and mix with the bread paste. Add 1 pint of hot cream slowly. Rub all in the hot chicken liquor and boil 3 minutes. Add a little finely-chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.