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Chicken Soup
From Twentieth century home cook book, 1905
Serves 8
Very rich soup.
Presented as published in 1905. 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
71Calories
4 gProtein
3 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories71 kcal
Protein4.2 g
Carbohydrates3.2 g
Fiber0 g
Sugars3 g
Total Fat6 g
Saturated Fat2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol60 mg
Sodium100 mg
Potassium127 mg
Calcium111 mg
Iron0.3 mg
Magnesium19 mg
Phosphorus94 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate6.4 mcg
Choline50 mg
Caffeine0 mg
Water1011 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 41. The excerpt below is the record exactly as published.
CHICKEN SOUP. Put on two gallons of water and a slice or two of bacon, with a fat hen. Let it boil until very tender. Remove the fowl, mincing all the white meat and a small portion of the dark. Yolks of two hard-boiled eggs, a tablespoonful of butter, pepper, salt and celery seed to taste. Mix these ino-redients into the meat and return to the liquor, at which time it should have boiled down to about two quarts. Stir all together, and as soon as it comes to a boil add one pint of milk and a teaspoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.