Chicken Soup

Ingredients

• 2 quarts chicken broth
• 1 sprig parsley
• 1 slice carrot
• 6 egg yolks
• 1 slice onion
• 1 teaspoonful salt
• 1 stalk celery
• ^A teaspoonful pepper
• 1 cupful hot cream

Method

1. 1

   Cook the chicken broth with the vegetables for 15 minutes.

2. 2

   Strain over the slightly beaten egg yolks and stir over hot water until the mixture thickens.

3. 3

   Add the other ingredients just before serving.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 86. The excerpt below is the record exactly as published.

Chicken Soup 2 quarts chicken broth 1 sprig parsley 1 slice carrot 6 egg yolks 1 slice onion 1 teaspoonful salt 1 stalk celery ^A teaspoonful pepper 1 cupful hot cream

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