Chicken Soup
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 2 ingredients
Method
- Put on the fire a pot with two gallons water and a ham bone, if you have it;
- if not, some slices of good bacon.
- Boil this two hours, then put in the chickens and boil until done: add one-half pint milk and a little thickening;
- pepper and salt to the taste.
- After taking off the soup, put in a piece of butter size of an egg.
- Squirrel soup is good made the same way, but takes much longer for a squirrel to boil done.--Mrs.
- P.
- W.
Plating
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