recipe · 1900-07

Chicken Broth

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

Editorial context

A delicate chicken broth enriched with milk and simmered rice, featured in L. M. Annable's article on chicken cookery in Good Housekeeping.

Original

Chicken Broth One pound chicken cut into small pieces, one quart cold water, one tablespoonful rice soaked in warm water, four tablespoonfuls milk, salt, pepper and a little chopped parsley. Boil the meat until very tender. Strain it out and to the broth add the soaked rice, simmer one-half hour stirring frequently ; five minutes before serving add the milk, salt, and pepper.

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At the source

Publication: Good Housekeeping 1900-07: Vol 31 Iss 1
Issue date: 1900-07
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, vol. 31, no. 1, page n40, via Internet Archive. 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

1 pound chicken, cut into small pieces
1 quart water, cold
1 tablespoonful rice, soaked in warm water
4 tablespoonfuls milk
salt
pepper
parsley, chopped

Directions

Boil the chicken in the cold water until very tender. Strain out the meat, and to the broth add the soaked rice; simmer for one-half hour, stirring frequently. Five minutes before serving, add the milk, salt, and pepper.

Item type: recipe
Yield: Not stated
Timing: simmer one-half hour
Temperature: Not stated
Equipment: strainer

Names & connections

Soups & Brothstopic · categorized under
Poultry Cookerytopic · categorized under

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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