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Chicken Broth in Cups
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. 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
141Calories
10 gProtein
10 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories141 kcal
Protein9.7 g
Carbohydrates10 g
Fiber1.2 g
Sugars0.1 g
Total Fat6.7 g
Saturated Fat1.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Cholesterol32 mg
Sodium69 mg
Potassium318 mg
Calcium46 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus107 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0.8 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K32 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.5 mg
Folate4 mcg
Choline28 mg
Caffeine0 mg
Water645 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 17. The excerpt below is the record exactly as published.
CHICKEN BROTH IN CUPS. Chop a chicken into pieces and put them into an earthenware pot with two tablespoonfuls of pearl barley, one teaspoon ful of coriander seed ; pour in two quarts of water and boil for chree hours, skimming frequently ; then add a handful or so of lettuce leaves
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