gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken Soup
From Scientific cooking with scientific methods, 1911
Serves 6
Optionally, add 2 tablespoons sherry wine with cream and egg.
Presented as published in 1911. 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
159Calories
2 gProtein
5 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein2.2 g
Carbohydrates4.6 g
Fiber0.6 g
Sugars1.3 g
Total Fat15 g
Saturated Fat8.2 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol71 mg
Sodium1209 mg
Potassium125 mg
Calcium52 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C2.1 mg
Vitamin A55 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.6 mcg
Choline26 mg
Caffeine0 mg
Water456 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 18. The excerpt below is the record exactly as published.
Chicken Soup. 3-pound fowl. 1 onion, cut in slices. 5 pints water. 3^ small carrot. 1 tablespoon salt. 1 cup cream. 1 stalk celery. 1 egg. 34 teaspoon peppercorn
Cook this with the app: pantry check, scaling, and the assistant.