Chicken Soup

Ingredients

• 1 qt. chicken stock
• 2 tbsp. rice
• ½ bay leaf
• ½ tsp. peppercorns
• 2 tbsp. noodles
• 2 tbsp. vermicelli

Method

1. 1

   Simmer stock and seasonings ½ hour.

2. 2

   Strain.

3. 3

   Add the rice and flour pastes, previously cooked in 2 cups boiling water in a double boiler.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 57. The excerpt below is the record exactly as published.

tsp. peppercorns turnip 6 cloves onion \ bay leaf celery . i sprig marjoram Method : Wipe beef and cut the lean meat in inch cubes. Brown ^ of meat in marrow from bone. Add the water to the remaining f meat, the bone and fat, and let stand 30 minutes. Add browned meat and heat gradually to boiling point. Remove scum as it rises. Cover and simmer 6 hours. Add vegetables and seasonings. Simmer i| hours longer ; strain and cool as quickly as possible. i To Clear Soup Stock Method : Remove fat from stock while cold. Allow white and shell of i egg to i qt. stock. Beat white slightly, break shell in small pieces and add to stock. Boil 2 minutes. Remove scum and strain through double thickness of cheesecloth. If more seasonings are necessary, add as soon as stock has lost its jelly-like consistency. Chicken Soup Ingredients : 1 1 qts. chicken stock 2 tbsp. rice \ bay leaf 2 tbsp. noodles \ tsp. peppercorns 2 tbsp. vermicelli Method : Simmer stock and seasonings \ hour. Strain. Add the rice and flour pastes, previously cooked in 2 c. boiling water in a double boiler. 134 LABORATORY MANUAL OF FOODS AND COOKERY Vegetable Soup Ingredients : i c. cubed carrots 3 qts. water i c. cubed turnips ^ c. butter 1 c. cubed celery 2 tbsp. flour 2 c. cubed potatoes i tbsp. parsley i c. chopped onions i tbsp. salt | tsp. pepper Method : Cook all the vegetables except potato and onion in 6 tbsp. of butter 10 minutes. Add the potato and cook 2 minutes, the onion and water and cook ^ hour. Mix 2 tbsp. of butter with the flour and add the first mixture slowly and the seasonings. Cook f hour longer and add the parsley. Mongole Soup Ingredients : i qt. brown stock 10 allspice berries i qt. tomatoes 6 cloves i onion sliced | bay leaf

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