Chicken Soup, Yellow and Very Rich

Name: Chicken Soup, Yellow and Very Rich
Ingredients: two pounds of veal; one small chicken cut up; half as much beef or lamb; three quarts of water; slice a leek or two onions; grate a large carrot or two small ones; two tablespoonfuls of salt; one of pepper; a spoonful of butter worked in flour

From La cuisine creole, 1885

Chicken can be served whole or chopped.

Presented as published in 1885. 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

1785Calories

211 gProtein

27 gCarbs

99 gFat

Full nutrition (34 nutrients)

Calories1785 kcal

Protein211 g

Carbohydrates27 g

Fiber8.2 g

Sugars11 g

Total Fat99 g

Saturated Fat33 g

Monounsaturated Fat34 g

Polyunsaturated Fat10 g

Omega-30 g

Cholesterol903 mg

Sodium15479 mg

Potassium3884 mg

Calcium350 mg

Iron11 mg

Magnesium318 mg

Phosphorus2181 mg

Zinc31 mg

Copper1.5 mg

Manganese1.5 mg

Vitamin D0.3 mcg

Vitamin C14 mg

Vitamin A1074 mcg

Vitamin E3.8 mg

Vitamin K30 mcg

Vitamin B64.6 mg

Vitamin B1213 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2.8 mg

Niacin (B3)81 mg

Folate176 mcg

Choline121 mg

Caffeine0 mg

Water3884 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 5. The excerpt below is the record exactly as published.

CHICKEN SOUP. YELLOW AND VEBY BICH. Take two pounds of veal, half as much beef or lamb, and one small chicken eut up ; boil them in three quarts of water, skim oflf ail the scum as it rises ; slice a leek or two onions, grate a large carrot or two small ones ; put ail thèse to the soup; add two tablespoonfuls of sait and one of pepper. Let it boil gently for two hours, then add a spoonf ul of butter worked in flour

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