Chicken Soup

Name: Chicken Soup
Ingredients: Prepare your chicken; a large spoonful of rice; a teacup full of new milk; a sprig of thyme; a little pepper; and salt

From Popular cook book, 1899

Mrs. Mary MASON.

Presented as published in 1899. 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

407Calories

32 gProtein

9 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories407 kcal

Protein32 g

Carbohydrates9.1 g

Fiber0.3 g

Sugars0 g

Total Fat26 g

Saturated Fat7.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.5 g

Cholesterol128 mg

Sodium120 mg

Potassium340 mg

Calcium26 mg

Iron2.2 mg

Magnesium38 mg

Phosphorus264 mg

Zinc2.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C4.3 mg

Vitamin A72 mcg

Vitamin E0.5 mg

Vitamin K2.6 mcg

Vitamin B60.6 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)12 mg

Folate36 mcg

Choline102 mg

Caffeine0 mg

Water114 g

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 3. The excerpt below is the record exactly as published.

CHICKEN SOUP. Prepare your chicken, then put it in a pot with a large spoonful of rice, cover it and let it boil, skim it care- fully, when done add a teacup full of new milk, a sprig of thyme, with a little pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.