dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Broth
From Recipes for the million, 1891
Serves 4
A little vermicelli boiled in the soup five minutes before serving is an improvement.
Presented as published in 1891. 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
168Calories
3 gProtein
25 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories168 kcal
Protein3.4 g
Carbohydrates25 g
Fiber4.3 g
Sugars0.8 g
Total Fat6.7 g
Saturated Fat1.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium98 mg
Potassium120 mg
Calcium93 mg
Iron3.6 mg
Magnesium41 mg
Phosphorus50 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A7.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate39 mcg
Choline0.6 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 40. The excerpt below is the record exactly as published.
CHICKEN BROTH. — Joint a chicken, and boil it in three pints of water, with three blades of mace, a crust of bread, an ounce and a half of rice, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.