Chicken Soup

Ingredients

• one large chicken
• a blade of mace
• one onion sliced
• one carrot grated
• one tablespoonful chopped celery
• one cup green peas
• one cup okra sliced
• one green pepper chopped
• one gallon cold water
• one-half tablespoonful salt
• one tablespoonful chopped parsley

Method

1. 1

   Cut the chicken in pieces and fry.

2. 2

   Pound it in a mortar, then put it in a stew pan with the mace, onion, carrot, celery, peas, okra, green pepper, cold water, and salt.

3. 3

   Cover and let simmer for two hours.

4. 4

   Add parsley and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 24. The excerpt below is the record exactly as published.

one large chicken, cut in pieces and fried; pound it in a mortar, then put the pounded chicken in a stew pan with a blade of mace, one onion sliced, one carrot grated, one tablespoonful chopped celery, one cup green peas, one cup okra sliced, one green pep- per chopped, one gallon cold water, one-half tablespoonful salt. Cover closely and let sim- mer for two hours, then add one tablespoonful chopped parsley

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