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Chicken Soup

Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n40

Editorial context

A frugal stock-based soup utilizing the carcass bones of two chickens simmered with onion, cooled overnight to remove rendered fat, and finished with pre-soaked pearl barley and dry fine bread crumbs for body.

Original

Chicken Soup Boil the bones of two chickens with half an onion ; the next day skim off the fat and add one-half cup pearl barley which has been soaked over night in cold water. Just before serving add a little salt and pepper and one- third cup dry fine bread crumbs.

Page n40 · beginning from Good Housekeeping 1900-07: Vol 31 Iss 1
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At the source

Publication
Good Housekeeping 1900-07: Vol 31 Iss 1
Issue date
Volume
31
Issue
1
Page / locator
n40
Provider record
View the original provider record ↗

Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n40, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.

Recipe

Ingredients

  • 2 carcasses chicken bones
  • 1/2 onion
  • 1/2 cup pearl barley, soaked overnight in cold water
  • salt
  • pepper
  • 1/3 cup bread crumbs, dry, fine

Directions

Boil the bones of two chickens with half an onion for one to two hours, then remove from heat and cool. Cover tightly and refrigerate over night. The next day skim off the fat and add one-half cup pearl barley which has been soaked overnight in cold water and bring to a boil. Just before serving add a little salt and pepper and one-third cup dry fine bread crumbs.

Item type
recipe
Yield
Not stated
Timing
Not stated
Temperature
Not stated
Equipment
Not stated

Names & connections

  • Soupstopic · dish type

Source context

publication context

To Cook Chickens

To Cook Chickens By L. M. Annable

CHICKENS when fresh are known by full, bright eyes, pliable feet, and soft, moist skin. Old fowls have long thin necks and feet and the flesh on back has a purplish shade. The best fowls are plump, with skin nearly white and the grain of the flesh fine.

Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n40 · View context source ↗

Source evidence: To Cook Chickens By L. M. Annable CHICKENS when fresh are known by full, bright eyes, pliable feet, and soft, moist skin. Old fowls have long thin necks and feet and the flesh on back has a purplish shade. The best fowls are plump, with skin nearly white and the grain of the flesh fine.

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