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Chicken Broth
From Dora's cook book, 1888
Serves 4
This will make one quart.
Presented as published in 1888. 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
Sodium44 mg
Potassium91 mg
Calcium20 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0.1 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
Water501 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 84. The excerpt below is the record exactly as published.
CHICKEN BROTH. Cut up a chicken ; put into a vessel with two quarts of water, two tablespoonfuls of rice, a little salt
Cook this with the app: pantry check, scaling, and the assistant.