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Chicken Broth
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 3
Presented as published in 1882. 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
122Calories
11 gProtein
0 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories122 kcal
Protein11 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat8.6 g
Saturated Fat2.4 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.8 g
Cholesterol43 mg
Sodium51 mg
Potassium111 mg
Calcium18 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus83 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.9 mg
Vitamin A23 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate3.4 mcg
Choline34 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 29. The excerpt below is the record exactly as published.
CHICKEN BROTH. Put the leg and wing of a chicken into i quart of water, and boil down to half the quantity. Add a tea-cupful of hot water, a table-spoonful of rice or barley, a little pepper, salt, and parsley ; if de- sired a little potato may be added
Cook this with the app: pantry check, scaling, and the assistant.