Chickens a Turkies after the Dutch Way

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

chickens or turkies ↝ Chicken, ground, raw [Poultry Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
every quart of broth ↝ Soup, broth [Soups, broth-based]
a quarter of a pound of rice or vermicelli ↝ Rice, cooked, NFS [Rice]
sugar ↝ Sugar, NFS [Sugars and honey]
cinnamon ↝ Sugar, cinnamon [Sugars and honey]

Instructions (5)

Boil your chickens or turkies.
Season them with salt, pepper and cloves.
To every quart of broth put a quarter of a pound of rice or vermicelli.
It is eat with sugar and cinnamon.
The two last may be left out.

Original Text

Chickens a Turkies after the Dutch Way.
Boil your chickens or turkies, season them with salt, pepper and cloves; then to every quart of broth put a quarter of a pound of rice or vermicelli; it is eat with sugar and cinnamon. The two last may be left out.

Notes

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