Cream of Chicken Soup
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 22. The excerpt below is the record exactly as published.
CREAM OP CHICKEN SOUP. Mrs. Frank H. Davis, Glendora, Cal.— Cut in pieces a plump chicken and boil until tender; strain and to the liquor add one cup of boiled rice, two tablespoons flour in one-third cup of but- ter; salt and pepper; a dash of paprika and one cup of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.