Chicken Soup

Ingredients

• the chicken
• enough water to cover
• 1 pint sweet milk
• 2 tablespoons flour
• Season to taste

Method

1. 1

   Cut the chicken and boil slowly until tender.

2. 2

   Remove chicken and add enough water to make a quart.

3. 3

   Add sweet milk.

4. 4

   Mix flour with cold milk to make a cream, add to boiling broth, boil for 2 minutes, and serve hot.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 15. The excerpt below is the record exactly as published.

2 tablespoons flour and a half pint of milk and water ; add to broth, add lump of butter, pepper and salt ; then serve. POTATO SOUP. Mrs. Cora Britton, Lincoln, 111. Slice 4 medium sized potatoes, boiling till tender ; mash and add 2 pints milk and pint cream, butter, salt and pepper. Let come to a boil and serve immediately. VEGETABLE SOUP. Mrs. W. D. Duff, Lincoln, 111. Put meat in cold water and boil 2 hours, salt, add i table- spoon barley, i tablespoon rice, ^ can tomatoes; grind in meat grinder 2 medium sized potatoes, i large onion, i turnij), I carrot, head cabbage, i stalk celery, (use the dried leaves when celery is out of season), a sprig of parsley and add to the boiling stock. Just before serving slice in lemon. CHICKEN SOUP. Mrs. Arthur Quisenberry, Lincoln, 111. Cut the chicken as for frying; put in kettle with sufficient water to cover. Season to taste, and boil slowly until very tender. Remove chicken from broth, to the broth add enough water to make a quart; add i pint sweet milk

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