Chicken soup

From the 1881 Household Cyclopedia

     whole chicken
 4   quarts water
 1/2 cup rice
 1   onion, minced
 4-5 turnips, pared and diced
 1   Tbsp sugar
 6   white potatoes, peeled and quartered 
     marjoram, salt, and red pepper to taste
 1   Tbsp parsley, minced
     parsley for garnish

Clean and wash a large fat chicken, put it on to boil in about 4 quarts of water, to which add 1/2 a teacupful of rice, 1 onion cut fine, 4 or 5 turnips pared and cut into small pieces, 1 dessertspoonful of white sugar (a little sugar, not more than a tablespoonful to 3 or 4 quarts, may be added scorched brown, to any soup while boiling, with advantage), a little sweet marjoram, with salt and red-pepper to taste. After simmering for rather more than an hour put in 6 white potatoes, pared, washed, and cut in quarters, which, as soon as done, add a little parsley minced fine. When done, if not sufficiently seasoned, more may be added. Place the chicken on a dish, which garnish with sprigs of double parsley, the soup in a tureen, and send to table hot.

see Wikipedia Cookbook