Chicken or Turkey Soup (i)

Name: Chicken or Turkey Soup (i)
Ingredients: Cover the bones, skin, etc.; one onion; a little celery; one-quarter of a bay leaf; bit of red pepper; one cup of cooked rice

From Physical culture cook book, 1901

Presented as published in 1901. 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

296Calories

7 gProtein

65 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories296 kcal

Protein6.6 g

Carbohydrates65 g

Fiber3.5 g

Sugars6.4 g

Total Fat0.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium7.8 mg

Potassium314 mg

Calcium54 mg

Iron2.6 mg

Magnesium38 mg

Phosphorus124 mg

Zinc1.2 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C32 mg

Vitamin A0.4 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3 mg

Folate139 mcg

Choline13 mg

Caffeine0 mg

Water269 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 23. The excerpt below is the record exactly as published.

Chicken or Turkey Soup (i). — Cover the bones, skin, etc., left from roast chickens or turkey with cold water, add one onion, a little celery, one-quarter of a bay leaf, bit of red pepper, and cook three or four hours. Strain, skim off the fat, add salt to taste and one cup of cooked rice

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