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Chicken Bouillon to Drink
From The art of German cooking and baking, 1922
Serves 4
This soup is very good for invalids and convalescents. Quantity for 4 persons.
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
109Calories
9 gProtein
0 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories109 kcal
Protein9.5 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat7.6 g
Saturated Fat2.2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol78 mg
Sodium2473 mg
Potassium98 mg
Calcium13 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus87 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.7 mg
Vitamin A37 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate8.4 mcg
Choline62 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 9. The excerpt below is the record exactly as published.
CHICKEN BOUILLON TO DRINK. Quantity for 4 Persons. 1 chicken 1 % qts. of water 1 egg Some salt
Cook this with the app: pantry check, scaling, and the assistant.