Chicken Soup

Ingredients

• 1 fowl
• 1 onion
• 2 ozs. vermicelli
• A piece of celery
• parsnip
• and turnip
• Some chopped parsley
• 1 teacupful of cream, or 1 breakfastcupful of milk
• 23 quarts of water
• Salt, pepper, mace and cloves

Method

1. 1

   Cut up fowl and put it into water when it is nearly boiling.

2. 2

   Add vegetables, giblets, mace and cloves, and boil all for 2 hours.

3. 3

   Strain, and add vermicelli crushed, cream, parsley, some pieces of fowl and seasoning.

4. 4

   Return to saucepan and boil for 5 minutes.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 4. The excerpt below is the record exactly as published.

CHICKEN SOUP. 1 fowl. 1 onion. 2 ozs. vermicelli. A piece of celery, parsnip, and turnip. Some chopped parsley. 1 teacupful of cream, or 1 breakfastcupful of milk. 23 quarts of water. Salt, pepper, mace and cloves

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