Chicken Soup
From The household (of the Detroit free press), 1886
Serves 8
Adjust seasoning to taste.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 512. The excerpt below is the record exactly as published.
spices, if liked. BARLEY SOUP. One teacup pearl barley in about one pint cold water ; bring to the boil till it swells ; boil in a tin pail in hot water, four quarts milk ; yput in your barley and keep simmering for three or four hours ; and then, serving, add one teaspoonful of salt. CHICKEN SOUP. Two young fowls, or one full-grown ; half pound pickled ham or pork ; one gallon water
Cook this with the app: pantry check, scaling, and the assistant.