Chicken Broth
From Domestic cookery, 1886
Presented as published in 1886. 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
20Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein0.7 g
Carbohydrates4.7 g
Fiber1.2 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium43 mg
Potassium56 mg
Calcium54 mg
Iron0.3 mg
Magnesium21 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K3.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.3 mcg
Choline1.8 mg
Caffeine0 mg
Water1419 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 62. The excerpt below is the record exactly as published.
CHICKEN BROTH. 1 chicken or fowl teaspoonful peppercorns 3 pints water A little salt 1 dessertspoonful pearl barley
Cook this with the app: pantry check, scaling, and the assistant.