Chicken Broth
From The official handbook for the National Training School for Cookery, 1891
Presented as published in 1891. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium0 mg
Calcium14 mg
Iron0 mg
Magnesium4.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 158. The excerpt below is the record exactly as published.
Chicken Broth. 1. We take the chicken bones and put them in a saucepan with one pint of cold water 2. We put the saucepan on the fire, and let it simmer gently for two hours. 3. We must watch it, and skim it occasionally. 4. When required for use, we take a strainer and strain the chicken broth into a basin. 5. We flavour it with pepper and salt
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