Chicken Soup
From The Central cook book, 1924
Recipe by Mrs. U. B. ALEXANDER.
Presented as published in 1924. 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
462Calories
27 gProtein
71 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein27 g
Carbohydrates71 g
Fiber20 g
Sugars45 g
Total Fat13 g
Saturated Fat3.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol372 mg
Sodium220 mg
Potassium3770 mg
Calcium235 mg
Iron6 mg
Magnesium185 mg
Phosphorus587 mg
Zinc4 mg
Copper1 mg
Manganese1.9 mg
Vitamin D2 mcg
Vitamin C208 mg
Vitamin A765 mcg
Vitamin E8.9 mg
Vitamin K115 mcg
Vitamin B61.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.8 mg
Folate292 mcg
Choline400 mg
Caffeine0 mg
Water1571 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 3. The excerpt below is the record exactly as published.
Chicken. Soup In boiling chicken for salads, ete., the broth may be used for soup. To the broth add a dozen (or 1 quart can) tomatoes, and one thinly sliced onion; boil twenty minutes, season with salt and pepper, add two well- beaten egg
Cook this with the app: pantry check, scaling, and the assistant.