Turkey and Chicken Soup
From Jane Hamilton's recipes, 1909
Two quarts of fine soup can be made from boiled turkey.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 4. The excerpt below is the record exactly as published.
TURKEY AND CHICKEN. Turkey soup may be made from the bones of a cold roast turkey with the addition of about half a pound of nice fat bacon, but the nicest soup is made from the water in which a turkey is boiled. After the turkey is cooked sufficiently, take it out and skim off the oily particles to dress the turkey (23) JANE HAMILTON'S RECIPES with — they spoil the soup if allowed to re- main. Then add a little thickening, salt, and half a pint of rich milk. Some persons like rice
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