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Clear Soup
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
326Calories
39 gProtein
1 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories326 kcal
Protein39 g
Carbohydrates1.3 g
Fiber0 g
Sugars0.3 g
Total Fat15 g
Saturated Fat5.4 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol121 mg
Sodium1313 mg
Potassium599 mg
Calcium47 mg
Iron3.7 mg
Magnesium47 mg
Phosphorus361 mg
Zinc8.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.5 mg
Vitamin A13 mcg
Vitamin E0.4 mg
Vitamin K2.5 mcg
Vitamin B60.9 mg
Vitamin B124 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate9.7 mcg
Choline112 mg
Caffeine0 mg
Water796 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 12. The excerpt below is the record exactly as published.
Clear Soup. Take 1 large chicken and soak in cold water with 1 tablespoon of salt. Let it remain 1 hour, then put in kettle with 2 pounds of lean beef and 4 quarts of cold water ; boil until thoroughly done. Set away until next day, skim off grease and strain the liquid. When ready to serve add the white of 1 egg and the shell, cayenne pepper and salt. Let come to a boil ; strain through a flannel bag. One cup of wine
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