gluten-freenut-free
Chicken Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Barley and rice can be added.
Presented as published in 1907. 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
- To one chicken
- five pints cold water
- a slice of fat bacon
- a cup of cream
Method
Boil chicken in water with bacon until reduced to a quart.
Remove chicken, add cream and season.
Nutrition per serving
328Calories
9 gProtein
2 gCarbs
31 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 2. The excerpt below is the record exactly as published.
To one chicken put five pints cold water and a slice SOUPS 11 of fat bacon, and boil slowly down to a quart. Re- move chicken. Just before taking from fire add a cup of cream and a little parsley and onion to season. Thicken as usual, — a tablespoon of butter rubbed into one tablespoon of flour. Barley and rice are both nice for chicken soup
Cook this with the app: pantry check, scaling, and the assistant.