White Soup (from Chicken)

Ingredients

• 3 or 4 pounds fowl
• 3 quarts cold water
• 1 tablespoonful salt
• 6 peppercorns
• 1 tablespoonful chopped onion
• 2 tablespoonfuls chopped celery
• 1 pint cream
• 1 tablespoonful butter
• 1 tablespoonful cornstarch
• 1 teaspoonful salt
• 1 saltspoonful white pepper
• 2 eggs

Method

1. 1

   Singe, clean, and wipe fowl.

2. 2

   Cut off legs and wings, disjoint body, boil in cold water, skim.

3. 3

   Remove meat when tender, boil bones again.

4. 4

   Add salt and vegetables, simmer until reduced by half.

5. 5

   Strain, cool, remove fat.

6. 6

   For each quart of stock, use one pint of cream or milk.

7. 7

   Boil stock, add butter and flour, strain over beaten eggs.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 89. The excerpt below is the record exactly as published.

1 teaspoonful salt. 1 saltspoonful celery salt. % saltspoonful white pepper. 6 peppercorns. 2 small, onions. 2 stalks celery. 144 The Boston Cook Book. White Soup (from Chicken). 3 or 4 pounds fowl. 3 quarts cold water. 1 tablespoonful salt. 6 peppercorns. 1 tablespoonful chopped onion. 2 tablespoonf uls chopped celery. 1 pint cream. 1 tablespoonful butter. 1 tablespoonful cornstarch. 1 ieaspoonf ul salt. 1 saltspoonful white pepper. 2 eggs

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