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Lunch
Chicken Soup with Wine
A turn-of-the-century lunch recipe featuring lb. fowl, with the original instructions and source page intact.
LunchStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
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What you’ll need
Ingredients
- 3 lb. fowl
- 2 quarts cold water
- 2 slices carrot
- 1 tablespoon salt
- ½ teaspoon peppercorns
- 1 onion, sliced
- 2 stalks celery
- Bit of bay leaf
- 2 tablespoons Sauterne wine
- 1 teaspoon beef extract
- 1 cup cream
- Salt
- Pepper
Make it happen
Directions
- 1
Wipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, onion, celery, and bay leaf. Bring 119 quickly to boiling-point, then let simmer until meat is tender. Remove meat and strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt and pepper.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.