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Chicken Broth
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
506Calories
33 gProtein
10 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories506 kcal
Protein33 g
Carbohydrates10 g
Fiber0.1 g
Sugars0 g
Total Fat47 g
Saturated Fat13 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.5 g
Cholesterol189 mg
Sodium134 mg
Potassium367 mg
Calcium49 mg
Iron2 mg
Magnesium41 mg
Phosphorus282 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K3.3 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate36 mcg
Choline102 mg
Caffeine0 mg
Water369 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 180. The excerpt below is the record exactly as published.
CHICKEN BROTH. Take a small portion of chicken, put it into a saucepan, cover it with water, and while boiling add a little rice. When quite tender, add a bit of butter, a little salt, and two table-spoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.