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Chicken Broth
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
91Calories
8 gProtein
0 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein7.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6.4 g
Saturated Fat1.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Cholesterol32 mg
Sodium2462 mg
Potassium83 mg
Calcium13 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus62 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate2.6 mcg
Choline25 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 164. The excerpt below is the record exactly as published.
Chicken Broth. Take a fowl, the younger the better, and, after disjointing it, place it in a stew-pan with a. quart of water, and a very little salt
Cook this with the app: pantry check, scaling, and the assistant.