Velvet Cream Chicken Soup

Ingredients

• Fowl, one hen or chicken
• one onion
• one carrot
• one stalk of celery
• three quarts of water
• one and a half tablespoonfuls of cornstarch
• two tablespoonfuls of butter
• one beaten egg (if liked)

Method

1. 1

   Boil the chicken in three quarts of water with the onion, carrot, and celery for two and a half hours.

2. 2

   Remove the fat, bones, and mince the meat.

3. 3

   Thicken hot milk with cornstarch and butter, mix with the soup, and stir on the fire for one minute before serving.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 36. The excerpt below is the record exactly as published.

VELVET CREAM CHICKEN SOUP. Nina Bell Sherman, No. 122 Johnson street — Proportions for five persons: Fowl, one hen or chicken; vegetables, one onion, one carrot, one stalk of celery; water, three quarts. Time, two and a half hours. Boil the chicken in three quarts of water two and a half hours, with one onion, one carrot, ont stalk of celery. Take off the fat, remove the bones, mince the meat and rub all through a colander. Thicken a cup of hot milk, with one and a half tablespoonfuls of cornstarch and two tablespoonfuls butter; mix with the soup; add one beaten egg if liked

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