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Chicken Broth
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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
595Calories
37 gProtein
31 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein37 g
Carbohydrates31 g
Fiber9.5 g
Sugars6.7 g
Total Fat38 g
Saturated Fat10 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.5 g
Omega-30 g
Cholesterol128 mg
Sodium146 mg
Potassium761 mg
Calcium153 mg
Iron6 mg
Magnesium116 mg
Phosphorus361 mg
Zinc3.3 mg
Copper0.9 mg
Manganese1.3 mg
Vitamin D0.3 mcg
Vitamin C19 mg
Vitamin A81 mcg
Vitamin E2.4 mg
Vitamin K9.7 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate61 mcg
Choline115 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1805. The excerpt below is the record exactly as published.
Chicken Broth and Veal Broth. — These are prepared in the same way as beef tea, and may be made of any strength desired by adding more or less water. Chicken and veal broth da not require so much skimming as beef tea. Chicken Broth. — Put the body and legs of the fowl that chicken-panada was made of, after taking off the skin and rump, into the water it was boiled in with one blade of mace, one slice of onion, and ten peiipercoms. Simmer till the broth be of a pleasant flavour. If there is not water enough, add a little. Beat a quarter of an ounce of sweet almonds with a tea-spoonful of water
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Cook this with the app: pantry check, scaling, and the assistant.