gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fowl Soup
From Consult me, 1902
Serves 1
A hearty soup.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 225. The excerpt below is the record exactly as published.
FOWL SOUP.— Cut up two fowls and some nice ham in small pieces, with sliced onions and celery ; fry them in butter till brown ; then boil them in water, thicken with fresh cream, and season with pepper, salt, and mace
Cook this with the app: pantry check, scaling, and the assistant.