Chicken Broth

Name: Chicken Broth
Ingredients: The bones and a pound of meat from a chicken; put in three pints of cold water; add a teaspoonful of salt

From The easiest way in housekeeping and cooking, 1881

Presented as published in 1881. 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

540Calories

97 gProtein

0 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories540 kcal

Protein97 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat14 g

Saturated Fat3.6 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat3.4 g

Cholesterol318 mg

Sodium2739 mg

Potassium1039 mg

Calcium98 mg

Iron4.1 mg

Magnesium128 mg

Phosphorus785 mg

Zinc7.1 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C10 mg

Vitamin A73 mcg

Vitamin E1 mg

Vitamin K8.2 mcg

Vitamin B62 mg

Vitamin B121.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)37 mg

Folate32 mcg

Choline298 mg

Caffeine0 mg

Water1761 g

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 130. The excerpt below is the record exactly as published.

Chicken Broth. The bones and a pound of meat from a chicken put in three pints of cold water. Skim thoroughly when it comes to a boil, add a teaspoonful of salt

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