Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Chicken Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Add more boiling water if needed.
A modern interpretation · AI-generated from the original record
Ingredients
- a fowl
- three pints of water
- two tablespoonfuls of rice
- two tablespoonfuls of finely cut onion
- three peppercorns
- one teaspoonful of salt
Method
Prepare the chicken, cut into pieces, and cook in water for 2.5 to 3 hours until tender.
Remove meat, boil the liquor, add rice, onion, and peppercorns.
Return meat to soup, simmer until rice is soft.
Serve with croutons.
Nutrition per serving
114Calories
8 gProtein
5 gCarbs
6 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 6. The excerpt below is the record exactly as published.
Chicken Soup. — Prepare a fowl for cooking. Separate it at the joints and cut it into small pieces. Put the meat into a saucepan with three pints of water and cook it slowly from 2J/2 to 3 hours, or until very tender. Then take out the meat, let the liquor continue to boil, and to it add two tablespoonfuls of rice, two tablespoonfuls of finely cut onion, which has been fried in a little butter until soft, but not brown, and three peppercorns. Remove the gristle from the meat and put the meat, with one tea- spoonful of salt
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