Chicken Soup
From Jane Hamilton's recipes, 1909
This recipe makes two quarts of rich chicken soup.
Presented as published in 1909. 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
1932Calories
16 gProtein
89 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories1932 kcal
Protein16 g
Carbohydrates89 g
Fiber1.3 g
Sugars0.1 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat35 g
Polyunsaturated Fat0.2 g
Cholesterol482 mg
Sodium158 mg
Potassium581 mg
Calcium372 mg
Iron4 mg
Magnesium71 mg
Phosphorus370 mg
Zinc2 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0 mg
Niacin (B3)4 mg
Folate205 mcg
Choline5.1 mg
Caffeine0 mg
Water2174 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 5. The excerpt below is the record exactly as published.
Chicken soup is sometimes made from the water in which half-grown chickens are boiled, but the usual and best way is to take a large fat chicken and put it on in water sufficient to cover about two hours before dinner. You may put in a little rice if you choose. About fifteen or twenty minutes before serving up the soup put in a bunch of thyme to season it. Ten minutes before it is done add about a pint of rich cream, a little thickening, and season with salt
Cook this with the app: pantry check, scaling, and the assistant.