Dinner
“Turkey rack” soup
Marion Harland’s original method for “Turkey rack” soup, retained as a source transcription for modern discovery.
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.
- cover with two quarts of cold water and boil three hours, covered.
- put a cupful of milk over the fire, not forgetting a pinch of soda;
- when hot, stir in a tablespoonful of butter rubbed into one of flour;
- mix with the soup, and boil one minute.
Historical transcription
Source method
- 1
Break the carcass of a roast turkey served for yesterday’s dinner into pieces, removing all the stuffing; cover with two quarts of cold water and boil three hours, covered. Set aside until cold; skim and take out all the bones; chop the meat; add to the soup and meat the stuffing rubbed through a colander, a sliced onion and a stalk of celery, cut very small. Simmer for an hour; put a cupful of milk over the fire, not forgetting a pinch of soda; when hot, stir in a tablespoonful of butter rubbed into one of flour; mix with the soup, and boil one minute.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.