Chicken and Rice Tea

Name: Chicken and Rice Tea
Ingredients: Chop up half a raw chicken; wash a tablespoonful of rice; wash a teaspoonful of pearl barley; add with a quarter of a pint of cold water.; Put the whole in a small paper-bag.

From Paper-bag cookery, 1911

Presented as published in 1911. 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

55Calories

1 gProtein

12 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories55 kcal

Protein1.2 g

Carbohydrates12 g

Fiber0.8 g

Sugars0 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium5.7 mg

Potassium24 mg

Calcium7.9 mg

Iron0.6 mg

Magnesium7.2 mg

Phosphorus22 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate27 mcg

Choline2.2 mg

Caffeine0 mg

Water120 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 34. The excerpt below is the record exactly as published.

Chicken and Rice Tea. — Chop up half a raw chicken, wash a tablespoonful of rice in cold water and mix with the chicken. Wash a teaspoonful of pearl barley and add with a quarter of a pint of cold water. Put the whole in a small paper-bag

Cook this with the app: pantry check, scaling, and the assistant.