Chicken Soup
From The household cook book, 1902
Serves 6
Presented as published in 1902. 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 cook book (1902) by Smiley, James B[ethuel],, page 28. The excerpt below is the record exactly as published.
CHICKEN SOUP. — This need not be made wholly of young spring chickens, for they are more valuable for roasting or broiling; but the remnants of raw chickens when used for fricassee or " chicken supreme," can be utilized in a soup, and if a large quantity of soup is needed, a few pounds of veal bones and cheap veal trimmings may be simmered with the chicken, which will flavor them all. Let the 6oup=pot come to boiling; skim, and then set on the back of the range to slowly simmer for 3 or 4 hours, or until the meat drops from the bones. Season with salt and pepper, or a little curry powder instead of pepper, and a soup^bunch
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