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Chicken Broth
From The Toronto 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
761Calories
64 gProtein
3 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories761 kcal
Protein64 g
Carbohydrates3.2 g
Fiber1.3 g
Sugars0 g
Total Fat53 g
Saturated Fat15 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Cholesterol255 mg
Sodium827 mg
Potassium675 mg
Calcium54 mg
Iron4 mg
Magnesium78 mg
Phosphorus507 mg
Zinc4.6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C7.4 mg
Vitamin A144 mcg
Vitamin E1 mg
Vitamin K13 mcg
Vitamin B61.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)23 mg
Folate26 mcg
Choline203 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 104. The excerpt below is the record exactly as published.
Chicken Broth Cover a three-pound chicken with cold water; add one tea- spoon of salt and cover closely; let simmer gently and when it comes to a boil remove the scum; add two onions, a sprig of parsley, and a blade of mace
Cook this with the app: pantry check, scaling, and the assistant.