Chicken Broth
From Public school household science, 1905
For a clearer broth, add egg white and shell before boiling.
Presented as published in 1905. 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
374Calories
32 gProtein
2 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories374 kcal
Protein32 g
Carbohydrates2.1 g
Fiber0 g
Sugars2.1 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium119 mg
Potassium321 mg
Calcium19 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 49. The excerpt below is the record exactly as published.
Chicken Broth. — Singe and clean a small chicken. One-half of the chicken may be used for broth, and the other half for broiling or a fricassee. Disjoint, and cut the meat into small pieces. Break or crush the bones. Dip the feet into boiling water and scald until the skin and nails will peel off" (as the feet contain gelatin). Cover the meat, feet and bones with cold water; heat very slowly, and simmer till the meat is tender. A few min- utes, before removing from the fire add salt and pepper to taste, also one-half of a teaspoonful of sugar
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