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Chicken Soup
From The New century cook book, 1899
Serves 4
Presented as published in 1899. 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
28Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein0.7 g
Carbohydrates6.4 g
Fiber0.7 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium31 mg
Potassium111 mg
Calcium26 mg
Iron0.2 mg
Magnesium9 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline2.4 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 16. The excerpt below is the record exactly as published.
Chicken Soup. Take the bones of a roast chicken, the neck, giblets, etc. ; cover with a quart or more of cold water and place on the stove where it will simmer until the meat falls from the bones. An hour before dinner peel and slice a small onion, a couple of sticks of celery, wash a tablespoonful of rice
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