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Chicken Broth
From Mrs. Lincoln's Boston 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
569Calories
37 gProtein
48 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein37 g
Carbohydrates48 g
Fiber9.2 g
Sugars6.5 g
Total Fat27 g
Saturated Fat7.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol128 mg
Sodium7131 mg
Potassium900 mg
Calcium174 mg
Iron5.3 mg
Magnesium97 mg
Phosphorus358 mg
Zinc3 mg
Copper0.5 mg
Manganese3.7 mg
Vitamin D0.3 mcg
Vitamin C14 mg
Vitamin A76 mcg
Vitamin E0.8 mg
Vitamin K44 mcg
Vitamin B60.9 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate94 mcg
Choline115 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 88. The excerpt below is the record exactly as published.
Chicken Broth. Clean the chicken, and separate it at the joints. Re- move all the skin and fat. Cover the chicken with cold water. Add one tahlespoonfid of salt^ one saltspoonful of pepper^ one small onion ^ sliced. Simmer until the chicken is tender. Remove the best part of the meat, and put the bones and gristle back and simmer until the bones are clean. Wash and soak two tahlespoonfuls of rice
Cook this with the app: pantry check, scaling, and the assistant.