gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken Broth
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Mrs. C. H. Prescott.
Presented as published in 1913. 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
1209Calories
37 gProtein
18 gCarbs
109 gFat
Full nutrition (33 nutrients)
Calories1209 kcal
Protein37 g
Carbohydrates18 g
Fiber0.1 g
Sugars0 g
Total Fat109 g
Saturated Fat55 g
Monounsaturated Fat28 g
Polyunsaturated Fat5.5 g
Cholesterol369 mg
Sodium169 mg
Potassium561 mg
Calcium166 mg
Iron2 mg
Magnesium51 mg
Phosphorus396 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K8.2 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate36 mcg
Choline102 mg
Caffeine0 mg
Water275 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 4. The excerpt below is the record exactly as published.
Chicken Broth. Cut up a chicken, put in deep dish and cover with cold water. Let it come slowly to a boil, put on back of stove and let simmer 6 hours or more. Add hot water as it boils away. After it has finished simmering, drain and put back to heat. Add 1 tablespoonful rice, boil 20 minutes, or until rice is done; season with salt. Add 1 dessertspoon browned flour, which has been wet in milk, and stir until smooth, and cook 3 min- utes. Before serving add 1 cup rich cream in which the yolk of 1 egg has been beaten
Cook this with the app: pantry check, scaling, and the assistant.