Americandinner
Turkey Soup
From The home cook book, 1905
Serves 4
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 home cook book (1905) by Christine Frederick, page 24. The excerpt below is the record exactly as published.
TURKEY SOUP. To use the remains of a turkey break up the carcass of the bird, keeping all the bones and skin, put in a pot and cover with cold water. Set on the back of the stove and let simmer for hours. Cover tight, but if the water boils low renew it. At night strain through a colander to get out the bones, and set to cool. Next day take ofif the hard fat on the top, put the jellied soup in a pot, stir in a cup of fresh milk when the soup is hot, and serve with a spoon of boiled rice
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