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Chicken and Mushroom Soup
From Delta Gamma cook book, 1922
Serves 4
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
262Calories
16 gProtein
29 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein16 g
Carbohydrates29 g
Fiber1 g
Sugars17 g
Total Fat8.9 g
Saturated Fat4.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol26 mg
Sodium910 mg
Potassium682 mg
Calcium318 mg
Iron1.3 mg
Magnesium43 mg
Phosphorus343 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A199 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5 mg
Folate39 mcg
Choline28 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 1. The excerpt below is the record exactly as published.
Chicken and Mushroom Soup 1 quart of chicken stock, seasoned with onion and celery 1 quart of white cream sauce 1 can chopped mushrooms (not too fine) pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.