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Chicken Soup
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
66Calories
5 gProtein
1 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories66 kcal
Protein5.4 g
Carbohydrates1 g
Fiber0 g
Sugars0 g
Total Fat6.1 g
Saturated Fat1.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.9 g
Cholesterol26 mg
Sodium45 mg
Potassium56 mg
Calcium23 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus43 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)2 mg
Folate3.8 mcg
Choline17 mg
Caffeine0 mg
Water649 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 11. The excerpt below is the record exactly as published.
Chicken Soup. One large chicken, 4 quarts of cold water, 1 tablespoon butter, pepper and salt. Wash the chicken and put in soup pot with cold water ; boil slowly 4 hours. Season with pepper and salt. Add but- ter a short while before it is done. If stock is not thick enough, add 1 tablespoon of flour made into a paste with cold water. Stir rapidly to prevent lumping. If preferred % teacup uncooked rice ma
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