Lunch
A white fowl soup
A white fowl soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into the soup-kettle, allowing a quart of water for every pound.
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.
- Put into the soup-kettle, allowing a quart of water for every pound.
- Add a sliced onion and three celery stalks.
- cut the white meat into cubes, and keep hot over boiling water.
- Bring the soup to a boil, season with salt and white pepper, and throw into it, while boiling hard, half a cupful of rice.
- Cook fast for twenty-five minutes, or until the rice is very tender.
- Have ready in a saucepan a cupful of hot milk into which you have put a bit of soda;
- stir in a white roux made by cooking a tablespoonful of butter with one of flour, and add to the soup with a tablespoonful of chopped parsley.
- Now, put in the meat cubes, boil one minute and serve.
Historical transcription
Source method
- 1
Cut an elderly chicken up as for fricassee, severing every joint. Put into the soup-kettle, allowing a quart of water for every pound. Add a sliced onion and three celery stalks. Set at the side of the range; bring slowly to the boil. Cook until the meat slips from the bones, if it takes all day. Set away with the meat in it until cold. Take off the fat. Warm sufficiently to allow you to strain it; take out the bones; cut the white meat into cubes, and keep hot over boiling water. Bring the soup to a boil, season with salt and white pepper, and throw into it, while boiling hard, half a cupful of rice. Cook fast for twenty-five minutes, or until the rice is very tender. Have ready in a saucepan a cupful of hot milk into which you have put a bit of soda; stir in a white roux made by cooking a tablespoonful of butter with one of flour, and add to the soup with a tablespoonful of chopped parsley. Now, put in the meat cubes, boil one minute and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.