Serbian Chicken Soup
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
Serbia. Associated with Serbia by a demonym leading its title: Serbian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one quart of water
- a tablespoon of lard
- 1/2 tablespoon of flour
- three tablespoons of cream
Method
- Cut a fowl in four or five pieces.
- Put in a kettle with about one quart of water to each pound of fowl.
- When half cooked add salt and a carrot, parsnip, some celery and parsley, an onion, and a few whole black peppers.
- In a separate pan put a tablespoon of lard and 1/2 tablespoon of flour.
- Stir this until it is brown and add some paprika, according to taste.
- Add this to the soup.
- Let it boil a few minutes.
- Just before serving the soup stir in well the yolk of an egg beaten with three tablespoons of cream.