White Broth of Fowls
From The spirit of cookery, 1895
This broth is useful for imparting flavor to clear soups.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 102. The excerpt below is the record exactly as published.
White Broth of Fowls, Chicken-Broth. Take two or more old hens or fowls, or their carcases, after the fillets are abstracted for other purposes ; skin them, cut them in pieces, and put them in a stock-pot, either with water, and 1 oz. of four-seeds (equal parts of aniseed, caraway, cumin, and fennel) in a bag, or standard beef-broth ; if you omit the four-seeds put in celery, onions, turnips, carrots, and leeks
Cook this with the app: pantry check, scaling, and the assistant.