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Chicken and Rice Broth
From A year's cookery, 1880
Serves 1
Presented as published in 1880. 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
186Calories
13 gProtein
15 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein13 g
Carbohydrates15 g
Fiber0.1 g
Sugars3.9 g
Total Fat7.7 g
Saturated Fat2.3 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol193 mg
Sodium410 mg
Potassium325 mg
Calcium37 mg
Iron1.6 mg
Magnesium18 mg
Phosphorus172 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0.5 mg
Vitamin A82 mcg
Vitamin E0.6 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate48 mcg
Choline169 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 342. The excerpt below is the record exactly as published.
Chicken and liice Broth. — Stir two tablespoonfuls of cooked rice and a beaten egg into a cupful of hot chicken broth
Cook this with the app: pantry check, scaling, and the assistant.