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Chicken Broth
From Scientific cooking with scientific methods, 1911
Serves 4
Chicken fat is hard to digest.
Presented as published in 1911. 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
112Calories
8 gProtein
4 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories112 kcal
Protein8.3 g
Carbohydrates4.4 g
Fiber0.1 g
Sugars0 g
Total Fat6.5 g
Saturated Fat1.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Cholesterol32 mg
Sodium35 mg
Potassium87 mg
Calcium9.8 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate15 mcg
Choline26 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 152. The excerpt below is the record exactly as published.
Chicken Broth. Dress and clean chicken, remove skin and fat, and disjoint. Put in stewpan, cover with cold water, and heat slowly to the boiling-point. Skim and cook until meat is tender. When half done, season with salt and INVALID COOKERY. 345 :a little pepper. Strain and remove all the fat (chicken fat is hard to digest). There should be three pints of the broth if it has been cooked slow enough. The sim- mering burner on the gas stove does this nicely. Re- heat to boiling-point, and add two tablespoons of well- washed ric
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