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Chicken Milk

Name: Chicken Milk
Yield: 1 servings
Ingredients: Chicken; heads of celery; a little parsley; 6 peppercorns; a little salt

From The Ideal cook book, 1899

Serves 1

Good for invalids recovering from typhoid fever.

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

378Calories

32 gProtein

3 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories378 kcal

Protein32 g

Carbohydrates2.9 g

Fiber0.6 g

Sugars0 g

Total Fat26 g

Saturated Fat7.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.5 g

Omega-30 g

Cholesterol128 mg

Sodium158 mg

Potassium459 mg

Calcium48 mg

Iron1.8 mg

Magnesium42 mg

Phosphorus262 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C2.7 mg

Vitamin A70 mcg

Vitamin E0.5 mg

Vitamin K6.5 mcg

Vitamin B60.6 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)12 mg

Folate11 mcg

Choline102 mg

Caffeine0 mg

Water151 g

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 143. The excerpt below is the record exactly as published.

Chicken Milk—Ingredients—Chicken, heads of celery, a little parsley, 6 peppercorns and a little salt

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