(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsChicken Soups: A - Ch >  Chicken Bouillon (1902)


FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Mrs. Rorer's New Cook Book (1902)
by Sarah Tyson Rorer

• 1 fowl
• 2 quarts of cold water
• 1 blade of mace
• 1 teaspoonful of salt
• 1 teaspoonful of sugar
• 1/2 teaspoonful of celery seed or a few celery tops
• 1 saltspoonful of pepper

Procure a nice fowl; draw, wash and dry quickly and carefully. Cut it into pieces, removing all the flesh from the bones. Put the flesh through the meat chopper.

Put the sugar into the soup kettle, and when it is browned and burned throw in the chicken meat.

Stir this around for a moment; then add the cold water and the bones. Cover the kettle; bring to boiling point and skim. Simmer gently for two hours.

At the end of that time add the celery tops or celery seed, the mace, a bay leaf, and if you have it, a clove of garlic; if not, add simply a slice of onion.

Simmer gently for thirty minutes and strain.

This may be clarified the same as in preceding recipe* [see below], and served in cups for lunch.

Season with salt and pepper.

If carefully made, it is one of the daintiest of all clear soups.

*Add to the bouillon the whites of the eggs, that have been slightly beaten, with crushed shells. Mix well together, bring quickly to boiling point, boil five minutes, and strain through two thicknesses of cheesecloth. Stand aside to cool. When cold remove the globules of fat from the surface.

The complete 'Mrs. Rorer's New Cook Book' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'



  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages