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M. E. Ludwig cookbook, 1910
Page 2
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Chicken Broth Wash, skin and chop one half an old fowl or one young chicken; place in stew pan 1/c one quart of cold water. Let cook slowly for two hours or until the chicken is very tender. Then remove from fire and strain. When cold, remove fat and set away on ice until needed. Clam Broth Chop one dozen fresh or canned clams into small pieces and with one-half pint of thin liquor put in a stew pan with one-half pint of cold water. Cook fifteen minutes, add for seasoning a little salt, a small piece of butter, one teacup of rich milk and let boil up at once, then remove from the fire. Strain and serve at once. Chicken and Egg Broth To one coffee cup of strained chicken broth use one fresh egg. Have the egg beaten very light. Heat the broth to a boiling point and pour onto the beaten egg stirring briskly to keep the egg from curdling. Add a pinch of salt and serve at once. Very nourishing.
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Chicken Broth Wash, skin and chop one half an old fowl or one young chicken; place in stew pan 1/c one quart of cold water. Let cook slowly for two hours or until the chicken is very tender. Then remove from fire and strain. When cold, remove fat and set away on ice until needed. Clam Broth Chop one dozen fresh or canned clams into small pieces and with one-half pint of thin liquor put in a stew pan with one-half pint of cold water. Cook fifteen minutes, add for seasoning a little salt, a small piece of butter, one teacup of rich milk and let boil up at once, then remove from the fire. Strain and serve at once. Chicken and Egg Broth To one coffee cup of strained chicken broth use one fresh egg. Have the egg beaten very light. Heat the broth to a boiling point and pour onto the beaten egg stirring briskly to keep the egg from curdling. Add a pinch of salt and serve at once. Very nourishing.
Szathmary Culinary Manuscripts and Cookbooks
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