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Chicken Soup, No. 2
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
139Calories
16 gProtein
5 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories139 kcal
Protein16 g
Carbohydrates4.8 g
Fiber0.1 g
Sugars1.9 g
Total Fat8.3 g
Saturated Fat2 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol181 mg
Sodium1353 mg
Potassium268 mg
Calcium72 mg
Iron0.9 mg
Magnesium22 mg
Phosphorus200 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A68 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate21 mcg
Choline116 mg
Caffeine0 mg
Water290 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 15. The excerpt below is the record exactly as published.
Chicken Soup, No. 2 Soak one cup stale crumbs in one-half cup milk and add the yolks _of three hard boiled eggs and the breast meat of a chicken which has been put through a meat chopper, using finest blade. Add gradually one and a half cups scalded milk and three and a half cups of the water in which chicken was cooked. Rub to a paste two and a half teaspoons each of butter and flour and use as thickening. Season with pepper and salt, and a little minced celery
Cook this with the app: pantry check, scaling, and the assistant.