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Chicken Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Add more boiling water if needed.
Presented as published in 1901. 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
114Calories
8 gProtein
5 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories114 kcal
Protein8.4 g
Carbohydrates5 g
Fiber0.2 g
Sugars0.2 g
Total Fat6.5 g
Saturated Fat1.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol32 mg
Sodium624 mg
Potassium101 mg
Calcium20 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus71 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate16 mcg
Choline26 mg
Caffeine0 mg
Water387 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 6. The excerpt below is the record exactly as published.
Chicken Soup. — Prepare a fowl for cooking. Separate it at the joints and cut it into small pieces. Put the meat into a saucepan with three pints of water and cook it slowly from 2J/2 to 3 hours, or until very tender. Then take out the meat, let the liquor continue to boil, and to it add two tablespoonfuls of rice, two tablespoonfuls of finely cut onion, which has been fried in a little butter until soft, but not brown, and three peppercorns. Remove the gristle from the meat and put the meat, with one tea- spoonful of salt
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