Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Chicken Cream Soup
From Original White House Cookbook, 1887
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- An old chicken for soup
- half a pound of corned ham
- an onion
- four quarts of cold water
- half a cup of rice
- salt
- pepper
- a bunch of chopped parsley
Method
Cut chicken into quarters and place in a kettle with ham and onion.
Add water and boil until reduced by one-third.
Add rice and seasonings, cooking until rice is tender.
Remove chicken, stir in milk thickened with flour, and add chopped chicken to the soup.
Nutrition per serving
240Calories
7 gProtein
11 gCarbs
18 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 14. The excerpt below is the record exactly as published.
CHICKEN CREAM SOUP. An old chicken for soup is much the best. Cut it up into quarters, put it into a soup kettle with half a pound of corned ham, and an onion; add four quarts of cold water. Bring slowly to a gentle boil, and keep this up until the liquid has diminished one- third, and the meat drops from the bones: then add half a cup of rice. Season with salt, pepper and a bunch of chopped parsley
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