gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Soup
From The new Annie Dennis cook book, 1905
Serves 4
If herbs are objected to, substitute chipped celery.
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
92Calories
8 gProtein
0 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein7.9 g
Carbohydrates0.1 g
Fiber0.1 g
Sugars0 g
Total Fat6.4 g
Saturated Fat1.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Cholesterol32 mg
Sodium49 mg
Potassium85 mg
Calcium21 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus63 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.7 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K8.8 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate3.4 mcg
Choline25 mg
Caffeine0 mg
Water501 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 56. The excerpt below is the record exactly as published.
Chicken Soup Put on a young chicken, which has been well cleansed and washed, in two quarts of cold water, and let it boil steadily until the liquid is reduced to one quart. From time to time, after it begins to boil, skim it carefully so that no scum is left on it. About ten minutes before removing it from the fire, throw into it a small sprig of thyme and one or two sprigs of parsley, and season to taste with salt
Cook this with the app: pantry check, scaling, and the assistant.