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Chicken Soup, No. 1
From The Twin-city housewife, 1920
Serves 4
Presented as published in 1920. 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
339Calories
10 gProtein
9 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories339 kcal
Protein10 g
Carbohydrates8.6 g
Fiber0.5 g
Sugars0.4 g
Total Fat29 g
Saturated Fat14 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1.6 g
Cholesterol93 mg
Sodium175 mg
Potassium155 mg
Calcium50 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus110 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A18 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate13 mcg
Choline27 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 14. The excerpt below is the record exactly as published.
Chicken Soup, No. 1 After cooking a number of chickens for salad take the broth and let come to a boil. Season with pepper, salt and butter, into which has been rubbed a little flour. Cut chicken livers fine and add just before taking from the stove. Pour into a tureen containing some thick cream (whipped or unwhipped). Serve with croutons, made by cutting stale bread into small cubes
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