nut-free
Chicken Soup
From The new Kentucky home cook book, 1884
Serves 6
Recipe by Mrs. H. Pogue.
Presented as published in 1884. 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
- one good-sized chicken
- one gallon of water
- nearly half a tea-cupful of rice
- four small potatoes
- half a pint of new milk
- four tea-spoonfuls of flour
- salt and pepper to taste
Method
Boil the chicken in one gallon of water for three hours.
When almost done, add rice and potatoes.
Thicken with milk and flour, and season with salt and pepper.
Nutrition per serving
152Calories
8 gProtein
21 gCarbs
4 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 8. The excerpt below is the record exactly as published.
CHICKEN SOUP. Take one good-sized chicken, and dress and wash it care- is The New Kentucky Home Cook Book. 23 fully; boil it three hours in one gallon of water; when it is almost done, put in nearly half a tea-cupful of rice and four small potatoes; thicken with half a pint of new milk, with four tea-spoonfuls of flour ; salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.