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Chicken Broth
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
99Calories
8 gProtein
2 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein8.1 g
Carbohydrates1.7 g
Fiber0 g
Sugars0 g
Total Fat6.4 g
Saturated Fat1.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Cholesterol32 mg
Sodium40 mg
Potassium83 mg
Calcium13 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus65 mg
Zinc0.6 mg
Copper0 mg
Manganese0 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 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate7.4 mcg
Choline25 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 62. The excerpt below is the record exactly as published.
CHICKEN BROTH Cut up a chicken into small pieces and put it in a deep earthen dish, adding a quart of cold water, and setting it over a boiling kettle. Cover closely and let it steam several hours until the meat of the chicken has become tender, after which strain oflF the broth and let it stand over night. Skim off the fat in the morning and pour the broth into a bowl. Into the dish in which the broth was made put one-third of a teacupful rice in a teacupful of cold water
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