Chicken Broth

Name: Chicken Broth
Ingredients: One 2 pound chicken; 1 quart cold water; 1 teaspoon salt

From Blue Ribbon and Pure Gold cook book, 1905

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

366Calories

32 gProtein

0 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories366 kcal

Protein32 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat26 g

Saturated Fat7.3 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.5 g

Cholesterol128 mg

Sodium2490 mg

Potassium322 mg

Calcium49 mg

Iron1.5 mg

Magnesium44 mg

Phosphorus250 mg

Zinc2.3 mg

Copper0.2 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

Water1058 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 79. The excerpt below is the record exactly as published.

Chicken Broth—One 2 pound chicken, 1 quart cold water, 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.