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Chicken Stock
From The farm cook & rule book, 1923
Serves 30
A small amount of boiled rice may be added to each can.
Presented as published in 1923. 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
650Calories
56 gProtein
0 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein56 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat46 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat9.8 g
Cholesterol227 mg
Sodium247 mg
Potassium572 mg
Calcium60 mg
Iron2.7 mg
Magnesium69 mg
Phosphorus445 mg
Zinc4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C4.8 mg
Vitamin A124 mcg
Vitamin E0.9 mg
Vitamin K4.5 mcg
Vitamin B61.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)21 mg
Folate18 mcg
Choline181 mg
Caffeine0 mg
Water1082 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 36. The excerpt below is the record exactly as published.
Chicken Stock Place 20 pounds of chicken in 7 gallons of cold water
Cook this with the app: pantry check, scaling, and the assistant.