gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Soup
From Cookery for every household, 1914
Serves 4
A yolk of egg can be added for richness. Celery seed and ham bone can enhance flavor.
Presented as published in 1914. 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
192Calories
8 gProtein
1 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories192 kcal
Protein8.5 g
Carbohydrates1.1 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat7.8 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.4 g
Cholesterol62 mg
Sodium2470 mg
Potassium109 mg
Calcium31 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus79 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate2.6 mcg
Choline25 mg
Caffeine0 mg
Water281 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 847. The excerpt below is the record exactly as published.
Chicken Soup 1 chicken. I 1 dessert-sp. salt. 2 or 3 pts. cold water. ( 1 gill cream
Cook this with the app: pantry check, scaling, and the assistant.