Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Chicken Soup
From Dora's cook book, 1888
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Cut up one chicken
- nearly wo-quarts of water
- a little pepper
- two tablespoonfuls of barley or rice
- a cup of cream
Method
Cut up one chicken and put into a kettle with nearly two quarts of water, a little pepper and a tablespoonful of barley or rice.
When about half done add the barley or rice.
When this is done remove the chicken from the soup, cut part of the breast into little pieces, and add to the soup with a cup of cream.
The rest of the chicken may be reserved for salad.
Nutrition per serving
297Calories
9 gProtein
3 gCarbs
27 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 1. The excerpt below is the record exactly as published.
CHICKEN SOUP. Cut up one chicken and put into a kettle with nearly wo-quarts of water, a little pepper and a tablespoonful ae When about half done add two tablespoonfuls of barley or rice. When this is done remove the chicken from the soup, cut part of the breast into little pieces, and add to the soup with a cup of cream
Cook this with the app: pantry check, scaling, and the assistant.