Lunch
Chicken Soup with Wine
A turn-of-the-century lunch recipe featuring lb. fowl, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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.
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