Chicken Soup
From The National home cook book, 1900
May be used for salad croquettes.
Presented as published in 1900. 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 National home cook book (1900), page 84. The excerpt below is the record exactly as published.
CHICKEN SOUP—Place chine in kettle and add six ‘cups of .cold water, a few celery leaves and two teaspoons salt
Cook this with the app: pantry check, scaling, and the assistant.