Americannut-freesoy-freefish-freeshellfish-free
Chicken Cream Soup
From The New century cook book, 1899
Serves 6
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
183Calories
10 gProtein
24 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories183 kcal
Protein9.8 g
Carbohydrates24 g
Fiber0.8 g
Sugars6.3 g
Total Fat8.5 g
Saturated Fat1.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.9 g
Cholesterol28 mg
Sodium516 mg
Potassium388 mg
Calcium31 mg
Iron1.2 mg
Magnesium18 mg
Phosphorus111 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C2.5 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.8 mg
Folate38 mcg
Choline45 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 16. The excerpt below is the record exactly as published.
Chicken Cream Soup. Two quarts broth, one pint sweet cream, two tablespoons butter, two tablespoons cornstarch, one small onion, two eggs beaten light
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