Chicken, Egg And Lemon Soup
From Shallowford cookery, 1951
Presented as published in 1951. 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
1034Calories
55 gProtein
147 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories1034 kcal
Protein55 g
Carbohydrates147 g
Fiber4 g
Sugars33 g
Total Fat24 g
Saturated Fat6.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Cholesterol57 mg
Sodium2713 mg
Potassium2227 mg
Calcium108 mg
Iron8.4 mg
Magnesium106 mg
Phosphorus629 mg
Zinc3.7 mg
Copper1.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A20 mcg
Vitamin E0.8 mg
Vitamin K3.9 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)34 mg
Folate311 mcg
Choline184 mg
Caffeine0 mg
Water1844 g
As published
This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 1. The excerpt below is the record exactly as published.
Chicken, Egg And Lemon Soup 2 quarts rich strained Juice of 1 large chicken stock lemon % cup rice SaltwtOutastee 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.