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Consomme of Chicken
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
84Calories
6 gProtein
3 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories84 kcal
Protein5.8 g
Carbohydrates2.5 g
Fiber1 g
Sugars0 g
Total Fat5.8 g
Saturated Fat1.6 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.1 g
Cholesterol21 mg
Sodium40 mg
Potassium107 mg
Calcium41 mg
Iron1.3 mg
Magnesium21 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C6.9 mg
Vitamin A31 mcg
Vitamin E0.1 mg
Vitamin K69 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate11 mcg
Choline18 mg
Caffeine0 mg
Water495 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.
Consomme of Chicken. One large chicken cut in pieces and put in cold salted water to soak % an hour. Then wash thoroughly and put in kettle with 3 quarts of water, 1 bunch of parsley, 1 even teaspoon celery seed, a small piece of mace. (Put this seasoning in a muslin bag). Add KENTUCKY KECEIFT BOOK. 23 pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.