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Chicken Broth
From The national course in home economics, 1917
Serves 4
A simple and nourishing broth.
Presented as published in 1917. 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
145Calories
9 gProtein
12 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories145 kcal
Protein8.9 g
Carbohydrates12 g
Fiber0.2 g
Sugars0 g
Total Fat6.5 g
Saturated Fat1.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Cholesterol32 mg
Sodium40 mg
Potassium97 mg
Calcium16 mg
Iron1 mg
Magnesium15 mg
Phosphorus79 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.5 mg
Folate36 mcg
Choline26 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 50. 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 very tender, after which strain off the broth and let it stand over night. Skim off all 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 tea- cupful of ric
Cook this with the app: pantry check, scaling, and the assistant.