Chicken Broth

Name: Chicken Broth
Ingredients: 3 1/2 pounds of chicken; 3 pints cold water; 2 tablespoonfuls rice; 1 1/2 teaspoonfuls salt; 1 shake of pepper

From The fun of cooking, 1915

You can use leftover chicken meat for other meals.

Presented as published in 1915. 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

3557Calories

299 gProtein

34 gCarbs

241 gFat

Full nutrition (34 nutrients)

Calories3557 kcal

Protein299 g

Carbohydrates34 g

Fiber6.6 g

Sugars0.2 g

Total Fat241 g

Saturated Fat69 g

Monounsaturated Fat99 g

Polyunsaturated Fat52 g

Omega-30 g

Cholesterol1191 mg

Sodium4674 mg

Potassium3359 mg

Calcium336 mg

Iron18 mg

Magnesium380 mg

Phosphorus2399 mg

Zinc21 mg

Copper1.3 mg

Manganese3.8 mg

Vitamin D3.2 mcg

Vitamin C25 mg

Vitamin A658 mcg

Vitamin E5 mg

Vitamin K65 mcg

Vitamin B65.7 mg

Vitamin B124.9 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2 mg

Niacin (B3)109 mg

Folate151 mcg

Choline952 mg

Caffeine0 mg

Water2472 g

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 44. The excerpt below is the record exactly as published.

CHICKEN BROTH 3% pounds of chieken. 3 pints cold water. 2 tablespoonf uls rice. V/z teaspoonfals salt. 1 shake of pepper

Cook this with the app: pantry check, scaling, and the assistant.