Chicken Soup
From The new Kentucky home cook book, 1884
Serves 6
Recipe by Mrs. Axxie Lee.
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
- Get a fat hen
- one gallon of water
- three or four Irish potatoes
- one large onion chopped
- one tea-spoonful of celery-seed
- some parsley
- a little summer savory (if you have it)
- half of a red pepper-pod
- salt and pepper to taste
- a pint of new milk
Method
Boil the hen in water for three hours.
After two hours, add the vegetables.
Near the end, add the milk.
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. Mrs. H. Pogue. CHICKEN SOUP. Get a fat hen ; after washing, put it in a porcelain kettle with one gallon of water, and boil three hours; slice three or four Irish potatoes, one large onion chopped, one tea- spoonful of celery-seed, some parsley, and a little summer savory (if you have it), half of a red pepper-pod
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