Mutton or Chicken Broth
From Ransom's family receipt book, 1886, 1886
Serve hot with cream crackers.
Presented as published in 1886. 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 Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 18. The excerpt below is the record exactly as published.
UTTCm OR CHICKEN BROTH.— -I lb. lean mutton or chicken, cut SWif small, 1 quart water, cold, 1 tablespoonful rice, or barley, soaked in a very little warm water, 4 tablespoonfuls milk, salt and pepper, with a little chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.