White Soup

Ingredients

• 1 large chicken
• % gal. cold water
• 1 lb. of veal from the leg
• 1 pt. of bread crumbs
• 1 pt. of boiling milk
• yolks of 6 hard-boiled eggs
• a ^2 teaspoon of the extract of almonds
• a pt. of heated cream

Method

1. 1

   Cook chicken and veal in water until tender.

2. 2

   Grind meat and mix with soaked bread crumbs and egg yolks.

3. 3

   Strain soup, mix with paste gradually, and bring to a slow boil.

4. 4

   Add heated cream before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 145. The excerpt below is the record exactly as published.

WHITE SOUP.— Cut up 1 large chicken, put it into a soup pot with % gal. cold water and 1 lb. of veal from the leg, cut in squares. When meat is quite done and tender, take out of the soup and grind it in a meat cutter; with this mix 1 pt. of bread crumbs which have been soaked in 1 pt. of boiling milk and the yolks of 6 hard-boiled eggs made into a smooth paste with a little cold water and a ^2 teaspoon of the extract of almonds. Strain the soup, removing the chicken and veal, and mix very gradually with the paste, putting only a little of the hot liquid on at a time. Put the soup back on the stove and bring to a slow boil for a few minutes, and just before serving pour into the soup a pt. of heated cream

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