Chicken Soup

Ingredients

• a fat yellow chicken
• 2 quarts of water
• 1 large potato
• 1 onion, the size of an egg
• a cup of rice
• some celery salt
• pepper
• salt

Method

1. 1

   Cut chicken and boil in water until it falls off the bones.

2. 2

   Add diced potato, onion, rice, celery salt, pepper, and salt.

3. 3

   When chicken is done, remove bones, skin, and fat, chop meat, and return to soup.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 1. The excerpt below is the record exactly as published.

Chicken Soup. Take a fat yellow chicken, altonl 1 year old. cut it up and put it on to boil in 2 quarts of water, and let it boil until it falls off the bones. About 1 hour before that time, cut up 1 large potato in small i)ieces. also 1 onion, l the size of an egg. Add ■h a cup of j'ice, and either some celci'y salt ov the ends i)\' a bunch cut fine, land jtepper and salt. Put all in to Imil and wh.en the chicken is done, take it out, re- move the bones, skin and fat. and clio]) the meat fine; and put back in the soup. It will make 3 quarts, if- it is a good sized chicken, and must be fat and yellow skinned. Mrs. Harris, Marquette. Corn Soup. This is a very good soup made with either fresh or canned corn. When it is fresh cut the corn from the cob and scrape off well all that sweetest part of the corn which remains on the cob. To 1 pint of corn add 1 ((iiart of hot water. Boil it for an hour or longe]-. then press it through the colandei-. Put into the saucepan butter ihe size of a small egg and when it bubbles, sprinkle in a heaping tablespoonful of sifted flour, which cook a minute, stirring it well; now add | of the corn pulp and when smoothly mixed, stir in the remainder of the corn ; add cayenne pepper

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