Americandinner
Turkey Soup
From The Cook County cook book, 1912
Serves 4
Use leftover turkey.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 141. The excerpt below is the record exactly as published.
TURKEY SOUP.— Place the remains of a cold turkey, dress- ing and gravy, in a pot, and cover with cold water. Simmer gently for 4 hrs., and let stand until the next day. Skim oflF the fat, and take out all bits of bones. Put the soup on to heat until at boiling point, and thicken slightly with flour stirred into a cup of cream, and season to taste
Cook this with the app: pantry check, scaling, and the assistant.