Recipe Manuscript

Thanksgiving Day’S Soup—Σοῦπα Τοῦ Θένκσγκιβιν

Name: Thanksgiving Day’S Soup—Σοῦπα Τοῦ Θένκσγκιβιν
Prep time: PTPT20M
Cook time: PTPT2H
Yield: 8
Cuisine: American
Ingredients: 1 kg chicken pieces (including bones, skin, and meat); 1 kg turkey parts (including bones and some meat); Giblets from 1 turkey (heart, liver, gizzard, neck); 30 g celery (about 2–3 stalks), finely chopped; 50 g white rice (short- or medium-grain); 1 egg; 40 ml milk (or cream, for richer soup); 2 litres water; Salt and pepper to taste

"Thanksgiving Day’S Soup—Soup Of Thanksgiving"

1917

From the treasured pages of Megale amerikanike mageirike dia mageirous kai oikogeneias

Written by Michael Gkines

Early Modern Kitchen (1900 - 1930)American Beginner Dinner Lunch

Thanksgiving Day’S Soup—Σοῦπα Τοῦ Θένκσγκιβιν

Original Recipe • 1917

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Thanksgiving Day’S Soup—Σοῦπα Τοῦ Θένκσγκιβιν

"Παίρνεις ζουμὶ ἀπὸ κότες καὶ ἀπὸ γάλους (turkeys). Παίρνεις τὰ ἐντόσθια τῶν γάλων τὰ ζεματᾷς καὶ τὰ κόβεις ψιλά, τὰ πλένεις καὶ τὰ ρίπτεις εἰς τὸ ζουμί. Προσθέτεις καὶ λίγο σέλινο καὶ ὅταν πλησιάσῃ νὰ βράσῃ ρίπτεις ὀλίγον ρύζι νὰ βράσῃ μαζύ. Ὅταν ἡ σούπα εἶναι ἕτοιμη τὴν δένεις μὲ ἕνα χυλό, προσθέτεις ὀλίγον γάλα καὶ σερβίρεις."

English Translation

"Take broth from chickens and turkeys. Take the turkey giblets, scald them and chop them finely, wash them, and add them to the broth. Add a little celery, and when it is about to boil, add a little rice to cook together. When the soup is ready, thicken it with a batter, add a little milk, and serve."

Note on the Original Text

This recipe was written in early 20th-century katharevousa Greek, using a straightforward and practical tone, assuming the reader was comfortable with basic kitchen techniques. Exact measurements are absent; quantities are suggested by phrases like 'λίγο' (a little) or 'όταν πλησιάσῃ νὰ βράσῃ' (when it is about to boil), reflecting a reliance on sense, skill, and the rhythm of home kitchens rather than scientific precision. The recipe blends American ingredients with a Greek approach—such as binding the soup with an egg-milk mix, recalling avgolemono soup techniques. Some terms and spellings are now old-fashioned but were common among literate Greek-speakers of that era in New York.

Modern Kitchen Interpretation

Recipe's Origin

Megale amerikanike mageirike dia mageirous kai oikogeneias - Click to view recipe in book

Title

Megale amerikanike mageirike dia mageirous kai oikogeneias (1917)

You can also click the book image above to peruse the original tome

Writer

Michael Gkines

Era

1917

Publisher

Ekdotika Katastemata

Background

A sumptuous journey through early 20th-century Greek-American kitchens, this cookbook offers practical and time-tested recipes for savory dishes and delightful sweets—each crafted to suit the American system, yet infused with Greek tradition. A perfect companion for both family cooks and aspiring chefs.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from an early 20th century Greek-language cookbook published in New York in 1917, intended for Greek immigrants adjusting to American ways, especially when navigating celebrated feasts like Thanksgiving. The cookbook provided a bridge: translating American culinary customs (like Thanksgiving turkey) into the familiar forms and methods of Mediterranean home cooks, preserving tradition and helping new arrivals develop a transatlantic American-Greek kitchen. This soup represents the practical use of every part of the turkey—especially important in frugal kitchens—and illustrates how holiday meals became opportunities for adaptation and celebration in immigrant homes.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1917, cooks would have used large, heavy stockpots, a kitchen knife for chopping giblets and celery, a wooden spoon for stirring, and perhaps a wire whisk or fork for beating the egg and milk together. Soup would have simmered over a wood or coal stove, and simple strainers or cheesecloth were employed to clarify the broth. No measuring cups—ingredients were measured by eye or with household spoons and cups.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

2 hrs

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.2 lbs chicken pieces (including bones, skin, and meat)
2.2 lbs turkey parts (including bones and some meat)
Giblets from 1 turkey (heart, liver, gizzard, neck)
1 oz celery (about 2–3 stalks), finely chopped
1.75 oz white rice (short- or medium-grain)
1 egg
2.5 tbsp milk (or cream, for richer soup)
8 1/2 cups water
Salt and pepper to taste

Instructions

To prepare this historical Thanksgiving Day’s Soup in a modern kitchen, start by making a clear poultry broth using 2.2 lbs of chicken pieces and 2.2 lbs of turkey parts (including bones for flavor).
Simmer these with water for 1.5 to 2 hours, skimming off any impurities.
Meanwhile, take the giblets (heart, liver, gizzard, and neck) from the turkey, blanch them briefly in boiling water, then chop them finely, rinse, and set aside.
Once your broth is ready, strain it and bring it back to a gentle boil.
Add the prepared giblets together with 1 oz of finely chopped celery.
When the soup is close to boiling again, add 1.75 oz of white rice and cook until the rice is tender.
Once everything is ready, temper the soup by whisking in a slurry made from 1 egg beaten with 2.5 tbsp of milk, and add it slowly to thicken the soup slightly.
Serve hot.

Estimated Calories

250 per serving

Cooking Estimates

You will spend about 20 minutes getting the ingredients ready and about 2 hours cooking the soup. Each serving has about 250 calories. This recipe serves 8 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.