Lunch
Potage à la Reine
Farmer’s concise method for Potage à la Reine, transcribed from the public-domain 1910 cookbook.
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.
- 4 cups White Stock III
- ½ teaspoon peppercorns
- 1 stalk celery
- 1 slice onion
- ½ tablespoon salt
- Yolks 3 “hard-boiled” eggs
- ⅓ cup cracker crumbs
- Breast meat from a boiled chicken
- 2 cups scalded milk
- ½ cup cold milk
- 3 tablespoons butter
- 3 tablespoons flour
Historical transcription
Source method
- 1
Cook stock with seasonings twenty minutes. Rub yolks of eggs through sieve. Soak cracker crumbs in cold milk until soft; add to eggs. Chop meat and rub through sieve; add to egg and cracker mixture. Then pour milk on slowly, and add to strained stock; boil three minutes. Bind with butter and flour cooked together.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.