Chicken Soup

Ingredients

• a 3-lb. chicken
• 1 lb. of veal bones
• 4 qts. of cold water
• 1 tablespoon of curry powder
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 3 or 4 tablespoons of boiled rice

Method

1. 1

   Clean and cut the chicken into pieces.

2. 2

   Put in a kettle with veal bones and cover with cold water.

3. 3

   Mix curry powder, salt, and sugar with some water and add to the soup.

4. 4

   Simmer until chicken is tender.

5. 5

   Remove chicken, cut into pieces, return bones to kettle, and simmer another hour.

6. 6

   Strain soup, remove fat, boil again with chicken pieces and rice.

7. 7

   Serve at once.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 112. The excerpt below is the record exactly as published.

CHICKEN SOUP — Clean a 3-lb. chicken and cut it at the joints into nice pieces for serving. Put it in the soup kettle with 1 lb. of veal bones, or other pieces of veaL Cover with 4 qts. of cold water. Mix 1 tablespoon of curry powder, 1 teaspoon of salt, and 1 of sugar to a smooth paste with a little of the water; add it to the soup. Let the soup simmer until the chicken is lender. Remove the chicken and cut into simall pieces. Put the bones back in the kettle, and simmer another hr. Strain the soup, remove the fat, and put the liquor on to boil again, with the pieces of chicken and 3 or 4 tablespoons of boiled rice

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