Chicken Soup

Ingredients

• a chicken weighing about three pounds
• two quarts of cold water
• a pint of tomatoes
• a cup of Lima beans
• two heaping tablespoons of flour
• a pint of milk
• salt
• cayenne pepper

Method

1. 1

   Put the chicken over the fire in a saucepan with cold water, and let the water gradually heat to the boiling point.

2. 2

   Meanwhile, peel and slice the tomatoes and carrots.

3. 3

   Add the vegetables when the water boils, season with salt and cayenne pepper, cover, and simmer gently for three hours.

4. 4

   After three hours, mix flour with water and add it to the soup along with milk.

5. 5

   Continue boiling for another hour, ensuring it does not burn, and serve hot.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 63. The excerpt below is the record exactly as published.

CHICKEN SOUP. Carefully pluck and singe a chicken weighing about three pounds, draw it without breaking the intestines, and cut it in small pieces about two inches square ; put the chicken over the fire in a saucepan with two quarts of cold water, and let the water gradually heat to the boiling point ; meantime peel and slice a pint of tomatoes, and enough carrots to measure an equal quantity ; shell enough Lima beans to fill a cup ; put the vegetables with the chicken when the water boils ; season the soup with salt and cayenne pepper ; cover the saucepan closely and simmer the soup gently for three hours ; at the end of three hours mix two heaping tablespoons of flour smoothly with half a cup of water, and add it to the soup ; add also a pint of milk

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