Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 38. One of the earliest known cookbooks by an African American author.
Boiling the chicken whole with rice creates a rich, naturally thickened broth as collagen from the chicken dissolves into gelatin and starches from the rice break down. The drop dumplings work through chemical leavening—soda (baking soda) reacts with acidic sour milk to produce CO2, creating light, tender pockets that soak up the flavorful broth. Adding eggs as garnish provides protein contrast and visual appeal while the parsley adds fresh flavor compounds that complement the richness.
The chicken soup base can be made up to 2 days ahead and refrigerated. Remove any solidified fat from the surface before reheating. Make the drop dumplings fresh just before serving as they become soggy when stored. Hard-boiled eggs can be prepared 3 days ahead and stored unsliced in the refrigerator.
Store soup with dumplings in an airtight container in the refrigerator for up to 3 days. Note that dumplings will absorb liquid and soften considerably. Reheat gently on the stovetop over medium-low heat. The dressed chicken should be stored separately and consumed within 2 days. Freeze soup base only (without dumplings) for up to 3 months.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Boil one or two chickens whole with half a pint of rice until tender.
Take out the chickens; make a batter of sour milk, two or three eggs, a little soda, with flour; drop this into the soup in spoonfuls; pepper and salt to taste.
To dress the chickens, drawn butter and pepper.
Boil three or four eggs hard and slice them, laying them over the chicken, with gell, sprigs of parsley.
