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Chicken Broth No. 1
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
85Calories
6 gProtein
8 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories85 kcal
Protein6 g
Carbohydrates8.4 g
Fiber0 g
Sugars3.7 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium338 mg
Potassium248 mg
Calcium7.1 mg
Iron0.5 mg
Magnesium9.5 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate12 mcg
Choline22 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 47. The excerpt below is the record exactly as published.
Chicken Broth No. i. — Simmer the required quan- tity of chicken stock five minutes, season to taste, and serve. io8 The Art of Cookery. Chicken Broth No. 2. — To four cups of chicken stock
Cook this with the app: pantry check, scaling, and the assistant.