Chicken Broth
From The blue ribbon cook book, 1904
Presented as published in 1904. 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
568Calories
38 gProtein
38 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein38 g
Carbohydrates38 g
Fiber1.5 g
Sugars3.2 g
Total Fat28 g
Saturated Fat7.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.6 g
Omega-30.1 g
Cholesterol128 mg
Sodium434 mg
Potassium414 mg
Calcium177 mg
Iron4 mg
Magnesium62 mg
Phosphorus330 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)15 mg
Folate36 mcg
Choline102 mg
Caffeine0 mg
Water1080 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 37. The excerpt below is the record exactly as published.
CHICKEN BROTH. Chop up a small chicken, or half of a large fowl. Boil it, bones and all, with a blade of mace, a sprig of parsley, a tablespoonful of rice, and a crust of bread in one quart of water
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