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Chicken Broth
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
689Calories
38 gProtein
71 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories689 kcal
Protein38 g
Carbohydrates71 g
Fiber1.2 g
Sugars0.1 g
Total Fat26 g
Saturated Fat7.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Cholesterol128 mg
Sodium124 mg
Potassium423 mg
Calcium44 mg
Iron5.4 mg
Magnesium56 mg
Phosphorus352 mg
Zinc3.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.6 mg
Vitamin K2.6 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)15 mg
Folate215 mcg
Choline107 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 114. The excerpt below is the record exactly as published.
CHICKEN BROTH.— Cut a chicken into small pieces, put into a deep earthen dish, adding 1 qt. of cold water, and set it over a boiling- kettle. Cover closely and let it steam several hrs., until the chicken lias become tender, after which strain oflF the broth and let stand over night. Skim off all the fat in the imorning and pour the broth in a bowl. Add 14 cup of rice
Cook this with the app: pantry check, scaling, and the assistant.