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In 1911, The Baltimore Sun ran a weekly recipe contest from January 22nd to June 25th.  The winning recipe for soup was submitted by Bessie A. Frank from 2519 Guilford Ave.  The recipe is for homemade chicken noodle soup.  I find it cute that they put the name and address of the winners back then.  I can picture neighbors reading the paper and going over to congratulate the winners.

This soup calls for the stock and noodles to be made the day before the soup is put together.  The recipe is written as follows:

STOCK – One chicken (8 pounds), 2 pounds of beef (round), 1/4 can strained tomatoes, 1 tablespoonful of salt, pinch of celery seed, pinch of mustard seed, very small piece of bay leaf, a few lettuce leaves and enough water to cover chicken and beef.

NOODLES – One egg and 1/2 cup flour.  The stock and noodles should be made the day before it is to be used.  The stock should be strained and placed on ice.  The noodles should be cut and allowed to dry on cake board.  Always use a porcelain-lined stock pot, truss and wash chicken; wash meat.  Put chicken and beef into pot, cover with water; place over quick fire and bring to rapid boil; skim carefully.  After skum has ceased to rise put in salt, strained tomatoes, herbs and other seasoning.  Push pot to back of range and let stock quietly simmer about four hours.  Remove from fire and allow chicken and beef to cool in stock.  When cool strain stock and place on fire [this should be ice].  The next day skim fat from the surface of stock, allow it to heat slowly, and when it reaches the boiling point drop in noodles.  When they are tender serve soup.

TO MAKE NOODLES – Beat up whole egg without separating, stir in flour and pinch salt until very smooth; roll out very thin on board covered with cheese cloth.  Cut very thin and allow to dry.

Print

Chicken Noodle Soup - 1911 Prize Winner

The Baltimore Sun 1911 Recipe Contest Soup Winner

Course Soup

Cuisine American

Prep Time 1 hour

Cook Time 5 hours

Total Time 1 day 6 hours

Servings 6 people

Ingredients

• 1 whole chicken 8 pounds
• 2 lbs beef round
• 1/4 can strained tomatoes
• 1 tbsp Salt
• 1 pinch celery seed
• 1 pinch mustard seed
• 1 ea bay leaf very small piece
• 3 ea lettuce leaves
• 1 ea Egg
• 1/2 cup Flour

Instructions

1. STOCK - One chicken (8 pounds), 2 pounds of beef (round), 1/4 can strained tomatoes, 1 tablespoonful of salt, pinch of celery seed, pinch of mustard seed, very small piece of bay leaf, a few lettuce leaves and enough water to cover chicken and beef.
2. NOODLES - One egg and 1/2 cup flour.  The stock and noodles should be made the day before it is to be used.  The stock should be strained and placed on ice.  The noodles should be cut and allowed to dry on cake board.  Always use a porcelain-lined stock pot, truss and wash chicken; wash meat.  Put chicken and beef into pot, cover with water; place over quick fire and bring to rapid boil; skim carefully.  After skum has ceased to rise put in salt, strained tomatoes, herbs and other seasoning.  Push pot to back of range and let stock quietly simmer about four hours.  Remove from fire and allow chicken and beef to cool in stock.  When cool strain stock and place on fire [this should be ice].  The next day skim fat from the surface of stock, allow it to heat slowly, and when it reaches the boiling point drop in noodles.  When they are tender serve soup.
3. TO MAKE NOODLES - Beat up whole egg without separating, stir in flour and pinch salt until very smooth; roll out very thin on board covered with cheese cloth.  Cut very thin and allow to dry.