Chicken Bouillon Chantilly

Name: Chicken Bouillon Chantilly
Ingredients: six cups of hot, well-seasoned Chicken Bouillon; one tablespoon whipped cream; delicately seasoned with salt; delicately seasoned with pepper; a few grains cayenne; Sprinkle cream with paprika

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

38Calories

0 gProtein

2 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories38 kcal

Protein0.5 g

Carbohydrates1.8 g

Fiber0 g

Sugars1.2 g

Total Fat3.2 g

Saturated Fat2 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.1 g

Cholesterol11 mg

Sodium1.2 mg

Potassium22 mg

Calcium15 mg

Iron0 mg

Magnesium1.6 mg

Phosphorus13 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A28 mcg

Vitamin E0.1 mg

Vitamin K0.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.4 mcg

Choline2.5 mg

Caffeine0 mg

Water9 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 25. The excerpt below is the record exactly as published.

Chicken Bouillon Chantilly Fricassee of Chicken with Waffles Spinach with Eggs Prune and Pecan Nut Salad Apricot Marmalade Mold CocoANUT Cake Coffee CHICKEN BOUILLON CHANTILLY Pour six cups of hot, well-seasoned Chicken Bouillon into hot bouillon cups. Drop on top of each portion one tablespoon whipped cream deUcately seasoned with salt, pepper and a few grains cayenne. Sprinkle cream with paprika

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