Chicken Soup with Dumplings

Ingredients

• Dress and cut up a chicken
• add salt to taste
• 1 pt carrots, peeled and sliced fine
• 1 qt potatoes, peeled and sliced
• an onion, if liked
• Put 1/2 cup butter in a frying pan
• add 1/2 cup flour
• add 1 or 2 beaten eggs

Method

1. 1

   Boil chicken in cold water with salt.

2. 2

   Add carrots, then potatoes and onion at intervals.

3. 3

   For dumplings, cook butter and flour, add broth to form a ball, cool, mix in eggs, drop into soup, and boil for 15-20 minutes.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 111. The excerpt below is the record exactly as published.

Chicken Soup with Dumplings Dress and cut up a chicken, and put on to boil in plenty of cold water, adding salt to taste. Let boil long and slowly, and about one hour before serving add 1 pt carrots, peeled and sliced fine, and ^^ hour later 1 qt potatoes, peeled and sliced also, an onion, if liked, and ^ hour later dumplings made as follows. Put V2 cup butter in a frying pan and when hot add % cup flour, and let cook about 10 minutes, stirring vigorously, but do not let it brown. Then add some of the chicken broth, a little at a time, to convert the mass into a smooth ball which will free entirely from the pan. Remove from the fire, and when cool add 1 or 2 beaten eggs

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