Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Noodle Soup
From Temperance cook book, 1887
Serves 6
Serve the noodles in the broth.
A modern interpretation · AI-generated from the original record
Ingredients
- two chickens (old ones are best)
- a pint of prepared noodles
Method
Prepare chickens for roasting and simmer in boiling water until tender.
Brown in the oven.
Use the boiling water to cook noodles, seasoning with salt and pepper.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 4. The excerpt below is the record exactly as published.
NOODLE SOUP. Take two chickens (old ones are best) and prepare them as you would for roasting, filling them with a bread dressing, and put them in a pot with boiling water to cover them. Simmer them slowly till they are tender enough to run a fork through easily, then you can put them in the oven and brown them for the table. Take the water the chickens have been boiled in and stir in a pint of prepared noodles
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