The 1901 Cookbook Archive
No. 20 — Chicken Broth, Another Method
An English translation of original recipe No. 20 from Elena Molokhovets’ Russian cookbook (1901), with historical quantities and Russian source.
If the broth is served without the chicken, cook the bird with soup roots and a bunch of herbs until half done. Move it to another pot, pour the broth over it through a strainer and cook gently until finished.
Serve the clear broth in cups or a soup tureen with dill and little pies. Use the chicken for a second course with rice, sauce or another accompaniment.
Source and context: Original recipe No. 20 is preserved in the Russian 1901 edition. The historical quantities have not been modernized. For interpretation of units see historical measurements; modern food-safety standards take precedence.