Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Chicken Broth
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Mrs. C. H. Prescott.
A modern interpretation · AI-generated from the original record
Ingredients
- Cut up a chicken
- cover with cold water
- Add 1 tablespoonful rice
- add 1 cup rich cream
- in which the yolk of 1 egg has been beaten
Method
Cover chicken with cold water, bring to boil, then simmer for 6 hours.
Add hot water as needed.
After simmering, drain and return to heat.
Add rice, boil until done, season with salt, and stir in browned flour mixed with milk.
Before serving, add cream and bits of chicken meat.
Nutrition per serving
1209Calories
37 gProtein
18 gCarbs
109 gFat
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 4. The excerpt below is the record exactly as published.
Chicken Broth. Cut up a chicken, put in deep dish and cover with cold water. Let it come slowly to a boil, put on back of stove and let simmer 6 hours or more. Add hot water as it boils away. After it has finished simmering, drain and put back to heat. Add 1 tablespoonful rice, boil 20 minutes, or until rice is done; season with salt. Add 1 dessertspoon browned flour, which has been wet in milk, and stir until smooth, and cook 3 min- utes. Before serving add 1 cup rich cream in which the yolk of 1 egg has been beaten
Cook this with the app: pantry check, scaling, and the assistant.