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Chicken Soup
From The Institute cook book, 1913
Serves 6
Presented as published in 1913. 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
61Calories
5 gProtein
0 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein5.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat4.3 g
Saturated Fat1.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.9 g
Cholesterol21 mg
Sodium807 mg
Potassium54 mg
Calcium11 mg
Iron0.3 mg
Magnesium8.1 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0 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)1.9 mg
Folate1.7 mcg
Choline17 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 154. The excerpt below is the record exactly as published.
CHICKEN SOUP Clean and dress the chicken; place in kettle and add six cups of cold water, a few celery leaves and two teaspoons of salt
Cook this with the app: pantry check, scaling, and the assistant.