Cream of Chicken Soup
From The century cook book, 1894
Serves 3
Presented as published in 1894. 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
Method
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 11. The excerpt below is the record exactly as published.
Cream of Chicken Soup. Get two large fat fowls and boil them until they are very tender, take only the white meat, cut it up and press through a sieve, strain the stock and add to it the sieved chicken; season with a little salt and pepper and let it boil a few minutes; now take the yolks of a dozen raw eggs and whip up with a pint of sweet cream, stir this into the stock and keep stirring until it all begins to thicken; now add two-thirds of a cup of butter
Cook this with the app: pantry check, scaling, and the assistant.