Dinner
Chicken bisque
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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.
- Joint the fowl and cover with cold water, a quart for each pound.
- Put in a large minced onion and three stalks of celery, minced fine.
- Return the soup to the fire and heat in another vessel a cupful of milk (dropping in a bit of soda).
- Thicken this with a tablespoonful of butter rubbed into a teaspoonful of flour, and add a tablespoonful of minced parsley.
- When the soup has reached a fast boil, stir into it the chopped chicken with a cupful of cracker-crumbs soaked in warm milk;
- boil one minute, beat in the milk and butter and pour out.
Historical transcription
Source method
- 1
Joint the fowl and cover with cold water, a quart for each pound. Put in a large minced onion and three stalks of celery, minced fine. Cover and cook slowly until you can slip the flesh from the bones. Let all get cold together; skim, take out bones and meat, and chop the latter fine. Return the soup to the fire and heat in another vessel a cupful of milk (dropping in a bit of soda). Thicken this with a tablespoonful of butter rubbed into a teaspoonful of flour, and add a tablespoonful of minced parsley. When the soup has reached a fast boil, stir into it the chopped chicken with a cupful of cracker-crumbs soaked in warm milk; boil one minute, beat in the milk and butter and pour out.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.