Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Poulet Soup
From The household gas cookery book, 1900
Serves 5
A modern interpretation · AI-generated from the original record
Ingredients
- 3 pints of liquor that a chicken has been boiled in
- a J lb. of rice
- salt
- pepper
- 1 gill of cream
Method
Cook rice in the chicken liquor until done.
Strain, return to heat, season with salt and pepper, add cream, and simmer for 10 minutes before serving.
Nutrition per serving
869Calories
57 gProtein
40 gCarbs
52 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 12. The excerpt below is the record exactly as published.
Poulet Soup. — Take 3 pints of liquor that a chicken has been boiled in, and into it place a J lb. of rice; let this cook until the rice is thoroughly done. Pass it through a strainer and place the soup again on the gas stove, and add salt and pepper to taste, with 1 gill of cream
Cook this with the app: pantry check, scaling, and the assistant.