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Chicken Broth
From The national course in home economics, 1917
Serves 4
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
113Calories
9 gProtein
5 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein8.5 g
Carbohydrates4.9 g
Fiber1 g
Sugars0.1 g
Total Fat6.5 g
Saturated Fat1.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Cholesterol32 mg
Sodium45 mg
Potassium103 mg
Calcium21 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus76 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate4 mcg
Choline28 mg
Caffeine0 mg
Water501 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 363. The excerpt below is the record exactly as published.
CHICKEN BROTH. Select a plump chicken, cut into pieces and put into a granite pot with cover. Add two tablespoonfuls of pearl barley and two quarts of water
Cook this with the app: pantry check, scaling, and the assistant.