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Chicken Broth
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Roasting improves flavor; crushed tapioca can thicken the broth.
Presented as published in 1898. 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
91Calories
8 gProtein
0 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein7.9 g
Carbohydrates0 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
Potassium84 mg
Calcium15 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus62 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate2.6 mcg
Choline25 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 301. The excerpt below is the record exactly as published.
Chicken Broth. — Roast a Chicken for a quarter of an hour only. Cut it into slices, and put it into a saucepan with three pints of cold water. Season very lightly with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.