Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Chicken Soup
From The new Kentucky home cook book, 1884
Serves 6
This recipe is attributed to Mrs. H. Pogue.
A modern interpretation · AI-generated from the original record
Ingredients
- Take one good-sized chicken
- boil it three hours in one gallon of water
- put in nearly half a tea-cupful of rice
- four small potatoes
- thicken with half a pint of new milk
- with four tea-spoonfuls of flour
- salt and pepper to taste
Method
Dress and wash the chicken, boil for three hours.
Add rice and potatoes when nearly done.
Thicken with milk and flour, season to taste.
Nutrition per serving
152Calories
8 gProtein
21 gCarbs
4 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 8. The excerpt below is the record exactly as published.
CHICKEN SOUP. Take one good-sized chicken, and dress and wash it care- is The New Kentucky Home Cook Book. 23 fully; boil it three hours in one gallon of water; when it is almost done, put in nearly half a tea-cupful of rice and four small potatoes; thicken with half a pint of new milk, with four tea-spoonfuls of flour ; salt and pepper to taste
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