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Chicken Soup
From The new Kentucky home cook book, 1884
Serves 6
Recipe by Mrs. H. Pogue.
Presented as published in 1884. 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
152Calories
8 gProtein
21 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories152 kcal
Protein7.7 g
Carbohydrates21 g
Fiber2.1 g
Sugars0.8 g
Total Fat4.4 g
Saturated Fat1.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Cholesterol21 mg
Sodium45 mg
Potassium490 mg
Calcium35 mg
Iron1.3 mg
Magnesium36 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C20 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate24 mcg
Choline29 mg
Caffeine0 mg
Water729 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 8. The excerpt below is the record exactly as published.
CHICKEN SOUP. Take one good-sized chicken, and dress and wash it care- is The New Kentucky Home Cook Book. 23 fully; boil it three hours in one gallon of water; when it is almost done, put in nearly half a tea-cupful of rice and four small potatoes; thicken with half a pint of new milk, with four tea-spoonfuls of flour ; salt and pepper to taste
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