Chicken Cream Soup

Name: Chicken Cream Soup
Ingredients: an old fowl; an onion; four quarts of cold water; the pounded yolks of two hard-boiled eggs; a small cap of boiling milk

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Presented as published in 1902. 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

535Calories

39 gProtein

15 gCarbs

35 gFat

Full nutrition (33 nutrients)

Calories535 kcal

Protein39 g

Carbohydrates15 g

Fiber2.6 g

Sugars6.6 g

Total Fat35 g

Saturated Fat11 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.9 g

Cholesterol495 mg

Sodium293 mg

Potassium577 mg

Calcium211 mg

Iron2.8 mg

Magnesium89 mg

Phosphorus426 mg

Zinc3.6 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D2.2 mcg

Vitamin C14 mg

Vitamin A199 mcg

Vitamin E1.4 mg

Vitamin K3.4 mcg

Vitamin B60.9 mg

Vitamin B121.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)12 mg

Folate88 mcg

Choline389 mg

Caffeine0 mg

Water4045 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 13. The excerpt below is the record exactly as published.

CHICKEN CREAM SOUP. Boil an old fowl, with an onion, in four quarts of cold wa- ter, until there remain but two quarts. Take it out and let it get cold. Cut off the whole of the breast, and chop very Mdtheb'b Cook Book. 27 fine. Mix with the pounded yolks of two hard-boiled eggs, and rub through a colander. Cool, skim, and strain the soap into a soup-pot Season, add the ohieken-and-egg mixture, simmer ten minutes, and poor into the tureen. Then add a small cap of boiling milk

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