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Chicken Broth
From A year's cookery, 1880
Serves 4
Pepper and salt to be added by the nurse or invalid.
Presented as published in 1880. 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
Sodium49 mg
Potassium80 mg
Calcium19 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus62 mg
Zinc0.6 mg
Copper0.1 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
Water501 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 81. The excerpt below is the record exactly as published.
Chicken Broth. — Pluck the fowl, remove the inside, being careful not to break the gall-bag, and skin the bird like a rabbit, and be careful to takeaway every bit of fat from both the inside and the outside. Remove the head and feet, wash the bird well, and cut it into neat pieces ; put these into a stewpan with two quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.