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Chicken Broth
From Consult me, 1902
Serves 2
Presented as published in 1902. 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
401Calories
20 gProtein
26 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories401 kcal
Protein20 g
Carbohydrates26 g
Fiber7.9 g
Sugars0.8 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol64 mg
Sodium175 mg
Potassium357 mg
Calcium150 mg
Iron6.5 mg
Magnesium87 mg
Phosphorus183 mg
Zinc2.1 mg
Copper1 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C9.2 mg
Vitamin A50 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7 mg
Folate34 mcg
Choline51 mg
Caffeine0 mg
Water537 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 146. The excerpt below is the record exactly as published.
CHICKEN BROTH.— Skin a small chicken, and split it in two ; boil in a quart of water, or more, with three blades of mace, and a small crust of white bread
Cook this with the app: pantry check, scaling, and the assistant.