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Chicken Broth
From Cookery for every household, 1914
Serves 1
A richer broth may be made by pouring it slowly onto the beaten yolk of an egg.
Presented as published in 1914. 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
457Calories
33 gProtein
20 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories457 kcal
Protein33 g
Carbohydrates20 g
Fiber0.3 g
Sugars0 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium122 mg
Potassium350 mg
Calcium27 mg
Iron2.6 mg
Magnesium41 mg
Phosphorus279 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)13 mg
Folate68 mcg
Choline103 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 846. The excerpt below is the record exactly as published.
Chicken Broth 1 a chicken. 2 pts. cold water. Salt. 1 tea-sp. rice, fine bar- ley, or fine tapioca. 1 tea - sp. chopped parsley. Take half a chicken
Cook this with the app: pantry check, scaling, and the assistant.