White Soup (Chicken)

Ingredients

• To one quart of stock
• one pint of milk
• one tablespoonful of butter
• one tablespoonful of flour
• two eggs
• one tablespoonful of chopped onion
• two tablespoonfuls of chopped celery
• seasoned with salt
• pepper

Method

1. 1

   Combine stock, milk, butter, flour, and eggs seasoned with salt and pepper.

2. 2

   Add onion and celery.

3. 3

   Put the milk in last, boil a few minutes, then strain over the eggs while stirring to prevent curdling.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 4. The excerpt below is the record exactly as published.

wo tablespoonfuls of flour, one tablespoonful of sugar, one-half tablespoonful of soda, a pinch of red and black pepper and salt, a piece of butter one-half size of an egg; after this is creamed together, pour in enough of the strained tomatoes to make a paste, stir the paste into the tomatoes, and then put in the milk and stir constantly. MaAy RICHMOND. OKRA SOUP. ‘This soup is made in the same way as beef soup No. 1, and when the vegetables are boiled to a mash, they are Ne [197] taken out with a perforated skimmer, and half a gallon okra cut up is added to the soup. Let it boil very thick and pour it into the tureen. Mrs. MARY MASON. Used by Mrs. W. A. ERWIN. WHITE SOUP (CHICKEN). To one quart of stock—water after boiling a fowl—one pint of milk, one tablespoonful of butter, one tablespoon- ful of flour, two eggs seasoned with salt, pepper, one tablespoonful of chopped onion, two tablespoonfuls of chopped celery

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