Chicken or Turkey Soup
From Efficiency in home-making and first-aid to good cooking, 1915
A little celery may be added if preferred.
Presented as published in 1915. 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
81Calories
2 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories81 kcal
Protein1.6 g
Carbohydrates18 g
Fiber0.3 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium26 mg
Calcium6.2 mg
Iron1 mg
Magnesium5.5 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate51 mcg
Choline1.3 mg
Caffeine0 mg
Water2.6 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 60. The excerpt below is the record exactly as published.
CHICKEN OR TURKEY SOUP. Take bones and scraps that are left from a roasted turkey or chicken, put over the fire in cold water, slowly bring to a boil, stand where it will cook slowly for 3 or u8 First Aid to Good Cooking 4 hours ; set away to cool ; remove the cake of fat from the top, strain, add two tablespoons of rice, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.