White Soup

Ingredients

• 1 large chicken
• 1 quart of liquor
• a few pieces of mace
• 12 almonds
• the yolks of 4 hard boiled eggs
• 4 biscuits
• 1 pint of milk

Method

1. 1

   Boil the chicken until done, leaving 1 quart of liquor.

2. 2

   Simmer with mace.

3. 3

   Cut white meat from chicken, blanch almonds, pound with chicken until smooth.

4. 4

   Add yolks and soaked biscuits, pound until smooth, strain liquor, thin paste, boil half in kettle, add thickening, simmer to avoid curdling.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 9. The excerpt below is the record exactly as published.

White Soup. Boil 1 large chicken until done. There should be 1 quart of liquor left, into which put a few pieces of mace. Leave it to simmer while preparing the paste. Cut white meat from the chicken. Blanch 12 almonds and pound them fine in a mortar, add the chicken, little at a time, and pound with the almonds until smooth. Add the yolks of 4 hard boiled eggs and 4 biscuits that have been grated and soaked in 1 pint of milk

Cook this with the app: pantry check, scaling, and the assistant.